1: Bring water to boil in a steamer, and steam the vaazhakai for 10 minutes and take it out.
2: Let it cool down and peel off the skin, transfer it to a bowl and mash it well.
3: Add the remaining ingredients required for the kofta and mix well till all the ingredients combine evenly.
4: Shape them into even sized balls.
5: Heat oil in a kadai. Deep fry the koftas till it turns golden brown and take it out.
6: Heat another pan, add oil, cumin, fennel seeds, green chillies, curry leaves and let it splutter.
7: Add the onions and saute till it turns light brown.
8: Add ginger garlic paste and saute for a minute.
9: Add the masala powders and mix for a minute.
10: Add the tomato puree, bring it to a boil and simmer it for 10 minutes till it is cooked.
11: Add water, salt and black pepper, mix well and bring the gravy to a boil.
12: Add the fried koftas and cook it in the gravy for two minutes on a low flame.
13: Garnish with coriander leaves, take it off the flame and serve it hot with rice.
