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

How to Make Coconut kofta curry

• Mix coconut gratings, mashed potato, besan, chilli pieces, salt and chopped coriander and make a thick paste.
• 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.
• Remove from oil and on a paper napkin to remove excess oil.
• Heat oil, add cloves, cinnamon, green chillies, onion pieces.
• Fry till onion turns soft and pink. Add tomato puree and fry till the raw smell goes.
• Add chilli powder, turmeric powder, coriander powder, salt and garam masala and cook for 2 to 3 minutes.
• Add 150 ml of water and let it boil for 2 minutes.
• Now drop coconut balls into the gravy and let it simmer for 2 to 3 minutes.
• Add coriander and remove from the fire.
• Serve with chapathi/poori/any rice preparation.