Ingredients:

• 1 medium coconut, grated fine
• 2 green chillies, cut into small pieces
• Salt
• 2 medium – potatoes, boiled, peeled and mashed
• Oil for deep frying
• 2 tsp – chopped, Coriander leaves
• 100g – besan/gram flour
• for gravy:
• Salt
• 2 tbsp – oil
• 2 – green chillies, cut lengthwise
• 2 tsp – chopped, coriander
• 2 tbsp – Tomato puree
• 1 medium – onion, cut into small pieces
• 1 tsp – coriander powder
• 3/4 tsp – Red Chilli powder
• Turmeric powder, a pinch
• 1/2 tsp – Garam Masala
• 2 Cloves
• 1 stick Cinnamon
• Cashew nuts, a few

Method:

1. Mix coconut gratings, mashed potato, besan, chilli pieces, salt and chopped coriander and make a thick paste.
2. Prepare small balls out of the above mix, after pushing a cashew nut into the center of each ball and deep fry them in oil over a medium heat, to a nice golden color.
3. Remove from oil and on a paper napkin to remove excess oil.
4. Heat oil, add cloves, cinnamon, green chillies, onion pieces.
5. Fry till onion turns soft and pink. Add tomato puree and fry till the raw smell goes.
6. Add chilli powder, turmeric powder, coriander powder, salt and garam masala and cook for 2 to 3 minutes.
7. Add 150 ml of water and let it boil for 2 minutes.
8. Now drop coconut balls into the gravy and let it simmer for 2 to 3 minutes.
9. Add coriander and remove from the fire.
10. Serve with chapathi/poori/any rice preparation.

Recipe courtesy of Uma Devi Ramachandra