Open the Takla bunches and soak it in water for few minutes then thoroughly wash them under running water.
Clean the Takla and use only the leaves.
In a dekchi/kadhai, heat oil.
Add in the finely chopped onion and sauté it till it turns pinkish brown.
Add in the finely chopped Takla leaves.
Let it cook for 5-7 minutes (Duration of cooking may vary depending on how tender the leaves are.) If you feel the vegetable is getting to dry add in some water or cover it with a lid and pour some water over it.
Once done, add in salt, chili powder, and jaggery as per taste.
If you want to add in coconut, that goes in the end.
Serve it hot with a bhakri or dal-rice.