The first step will be to prepare and chop the Mocha. Make sure to grease your palm with any oil before you start chopping, as the sap of the blossom is sticky.

Start by removing the outer layers of the blossom and take out the flower clusters. Stop peeling the layers when you see that they are firmer and more intact (the inner core).

Now from the flower cluster take a single floret and start by removing the translucent calyx and the pistil (the one with the bulbous head).

After you are done with all, oil your knife and start chopping. Chop into fine pieces and do not forget to reoil your knife.

Now take the inner core and divide it into halves vertically. Again, chop them finely and evenly.

Collect them all and transfer them into a pressure cooker.

Add turmeric, water, and salt and pressure cook it until you hear one whistle. Release the pressure naturally and then strain the mocha.

Keep it for 20-30 minutes and then mash the mocha. This will create a crunchy and mushy texture and it won’t be soggy.

Next, chop the potatoes and put mustard oil in the kadhai.

Let it heat up and then add bay leaves, dried red chilis, cardamon, clove, cumin seeds, and cinnamon.

To this put in the potatoes and fry them until golden brown.

Add your grated coconut to the already-cooked potatoes and stir the well.

Keep stirring and then add a paste of cumin powder, turmeric, red chili powder, ginger paste, and water.

Next, stir them well and put in sugar and salt.

Add the green chilis and continue mixing everything well.

Put in some water and then again cook for 3-4 minutes.

Make sure that there is no raw smell of the spice mix and to this add the soaked chola if you want to.

Now put in the already prepped Mocha, mix well with everything, and cook it for 5-6 minutes until all the elements combine well.

Don’t make the dish too dry. Keep it for two more minutes and garnish it with ghee and garam masala.

At any point, if you think the dish is becoming too dry, you can add a splash of water, but not much.