Peal the skin of the kochu, and make thin slices. Boil in water.
Take the boiled kochu slices on a shell pata and grind into a soft paste.
Meanwhile, break the coconut open and grate the coconut flesh out. Mix the grated coconut with hot water on a bowl with hand and squeeze out as much as coconut extract or coconut milk as possible. Pour the grated coconut with the water on a muslin sieve and collect 2 cups of coconut milk.
Heat oil in a pan and fry the onions. Add the bay leaves, cardamoms, cinnamon sticks and cloves. Stir well and add the pasted kochu.
Sprinkle the salt, cumin, turmeric, black pepper and red chilli powders. Also add the ginger and garlic pastes. Continue to stir and cook for 40-60 minutes with 2 cups of coconut milk. Stir and cook for 30 more minutes until the water dries up completely and the oil starts to simmer on top.
Garnish with peyaj beresta or crispy golden brown onion slices.