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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.