Heat the oil on a pan and fry the onions. Add the turmeric and red chilli powders, ginger and garlic pastes, salt, cumin powder, cardamoms, cinnamon sticks and bay leaves with a 1/2 cup of water. Stir and cook until the water dries up a bit and oil starts to float and simmer on top.
Now add the boiled kochu shak and doga. Continue stirring and you will see that the leaves are releasing water. Cook until the water of the leaves begin to dry and the leaves melt. Sprinkle the green chillies