INGREDIENTS :

For the Kofthas :

1 ½ Corn, Grated
4 tbsp Besan (Gram Flour)
½ Cup Onions, Chopped
2 tbsp Fresh Coconut, Grated
2 Green Chilies, Chopped
Salt to taste
Oil for deep-frying

For the Gravy :

½ Cup Onions, Chopped
1 tbsp Peanut, Roasted and powdered
2 tsp Red Chili Powder
1 tsp Turmeric Powder
2 Tomatoes, Chopped
2 tsp Mustard Seeds
2 tsp Ginger - Garlic Paste
3 tbsp Oil
1 tbsp Coriander Leaves
1 Cup Curd/Yogurt
Salt to taste

METHOD :

To Prepare the Kofthas :

Mix Corn, Besan, Onions, Coconut, Green Chilies and Salt in a bowl. Mix well. Divide the mixture into lemon sized balls. Heat Oil in a frying pan and drop in one ball. If it breaks then add more Besan to the mixture and mix well. Deep-fry all the balls on low flame till it turns brown in color. The Kofthas are ready.

To Prepare the Gravy :

Heat Oil in a kadai, add Cumin Seeds and Mustard, when they splutter add Onions and the Ginger - Garlic paste and fry till they turn brown. Add ½ Cup Water, Peanut powder, Tomatoes, Turmeric Powder and Red Chili Powder. Mix well. Add Curds and Salt and stir. Now add the fried Koftha to the gravy. Add ½ Cup water and cook for 10 minutes.

Remove to serving bowl and serve hot garnished with Coriander leaves.