500g kanda, boiled, peeled and mashed
1 tsp chili powder
1/4 tsp mustard seeds
A pinch of asafoetida
Small piece of jaggery
25g peanuts
25g sesame seeds
25g tamarind, soaked in hot water
1 bunch curry leaves
1 bunch coriander leaves
A pinch of Raspberry red food color
100g oil
Salt to taste

Kanda Kofta Masala

1. To the mashed kanda, add chili powder, salt, cilantro, food color and make small balls.
2. Deep fry in oil until golden brown and keep aside.
3. Heat oil in a separate pan, fry mustard seeds, asafoetida, curry leaves until they splutter.
4. Then add roasted and powdered sesame seeds, peanuts, tamarind water and cook until the gravy thickens.
5. Now add jaggery and cook for a minute.
6. Remove from heat, dip the koftas in gravy and serve with coriander leaves on it.