Clean the banana flower first; peel the outer layers and remove the flowers inside. Discard the inedible parts, and dunk the edible bits into a pot of water.
Once all of the mocha has been peeled and cleaned, chop them up and boil with salt, in a pressure cooker.
Drain and keep aside.
Heat a pan with oil and fry the bori, until they turn golden..(this will be very quick, they burn easily, so just toss quickly and take off the heat).
Now, add the cumin. Once they sputter, add the bay leaves and let turn fragrant.
Add the sugar, and let caramelize.
Add the potatoes, and turmeric and fry them well.
To this, add the ginger paste, and saute until the paste gives off a fragrant aroma.
Add the boiled mocha, and stir until mixed.
Add cumin powder, coriander powder and salt.
Mix and cover with a lid, allowing potatoes to soften; the mocha will release water as well.
After 5 to 6 mins, stir the mixture once and add the fried bori.
Cover again with a lid and let cook until potatoes have softened and all moisture from the mocha has dried up.
Finally, add the shredded coconut, ghee and garam masala paste and cook for 2 to 3 mins.
Serve with a garnish of some crushed bori and some more coconut.
Enjoy with piping hot 'sada bhaat' or plain rice.