Nadia Bara Tarkari (Coconut dumplings curry)

Soak rice, cumin and ginger for half an hour. Chop or grate coconut. Add little salt and grind all these into a coarse paste.

Make round flattened dumplings and shallow fry. Cook from both sides. You can deep fry as well, like koftas. I prefer shallow frying as that requires very little oil.

Make a fine paste of ingredients mentioned in wet masala section.

Heat oil, add bayleaf, ground masala and turmeric. Sauté till Masala leaves oil. Add potato and some salt, mix well.

Add tomato paste, dhaniya powder, cook few minutes till tomato gets cooked. Add 1 cup water. Once gravy is ready add garam masala and mix well, place the dumplings. Garnish with chopped coriander leaves.