Ingredients:

• Colocasia – 6 small (boiled in pressure cooker for 1 whistle)
• Bread crumbs – 1 small bowl
• Turmeric powder – 1/2 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Aamchoor powder – 1/2 tsp
• Salt
• Oil
• For the curry:
• Milk – 1 cup
• Bay Leaves – 2
• Dry Red Chillies – 2
• Cumin seeds – 1 tsp
• Cardamom – 2 (powdered)
• Turmeric powder – 1/2 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Ghee – 2 tsp
• Tomato – 2 big, cut into small pieces
• Coriander leaves
• Salt
• Oil

Method:

1. For the kofta:
2. Mash the boiled colacasia. Mix together with all the other ingredients mentioned.
3. Make small round or flat koftas and roll it in bread crumbs.
4. Fry it in oil until brown. Drain and keep aside.
5. For the curry:
6. Heat oil in pan. Fry cumin seeds, bay leaves, dry red chillies, and cardamom.
7. Add turmeric, cumin powder, coriander powder and milk.
8. After some time, add the tomatoes to the masala.
9. Simmer and cook for a few minutes. Then add ghee.
10. Place the koftas in bowls and pour the curry over it just before serving. Otherwise the koftas will become too soft and may break apart in the curry.

Recipe courtesy of Sify Bawarchi