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 centre of each ball and deep fry them in oil over medium heat, to a nice golden colour.
3.Place 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, fry till raw smell goes.
6.Add chilli powder, turmeric powder, coriander powder, salt and garam masala, and cook for 2 to 3 min.
7.Add 150 ml of water and let it boil for 2 min.
8.Now drop coconut balls into the gravy and let it simmer for 2 to 3 min.
9.Add coriander and remove from fire.
10.Serve with chapathi/poori/any rice preparation.