Peel the skin of the banana bark. Take out the thin thread like structure from each of the flower petals ( banana flowers-mocha). Now boil the banana flowers in water. Grind the boiled flowers into a soft paste using a sheel pata.
Heat a frying pan with oil and add the onion and cumin pastes, bay leaves, red chili and turmeric powders, salt and cinnamon sticks. Stir well and add the banana bark paste. Stir and mix well by adding 1/2 cup of water.
Put the lid on and allow to cook for 20 minutes. Take the lid off every now and then, and stir and cook for 20 more minutes.
Sprinkle the green chilies and cook until the water dries up and the oil starts to float and simmer on top.