Potato Kofta curry

Ingredients	Quantity
Koftas:
Potatoes	500gms
Onions (a)	50gms
Green chilli	1
Coriander leaves (a )	a few
Salt	to taste
Bengal gram flour	50gms
Water	1 cup
Oil to fry
Green chutney:
Coriander leaves (b)	½ bunch
Small onions (b)	5
Cumin	a pinch
Coconut (a)	1 tbsp
Lime juice	to taste
Salt	to taste
Curry:
Chilli powder	1 tsp (level)
Coriander powder	2dsp (level)
Turmeric	¼ tsp
Garlic	4 flakes
Onions(c )	¼ (25gms)
Coconut (b)	½
Poppy seeds	50gms
Onions (d)	1 (sliced)
Tomatoes	150gms (2 medium)
Oil	1 tbsp
Coriander leaves (c )	a few

Peel potatoes. Boil in salted water. Drain and dry. Mash. Add chopped onion (a), coriander leaves (a), green chilli and salt. Shape into balls. Press down in centre. Grind chutney ingredients to a fine paste. Stuff kofta balls with prepared chutney. Close. Dip in gram flour batter and deep fry. Grind to a fine paste: chilli powder, coriander powder, turmeric, garlic and onion (c ). Grind coconut (b) and poppy seeds separately. Heat the oil. Add sliced onion (d) and fry till golden brown. Add ground spices. Fry well over slow fire. Add chopped tomatoes. Cook for another 10 minutes, adding more water as desired. Add poppy seeds mixed in 1 cup water. Simmer for 5 minutes. Add ground coconut mixed in another cup of water. Bring to boil. Add salt. Check for seasoning. Add fried koftas. Boil for 2 minutes. Add chopped coriander leaves (c ) and remove.