Nowthe boras are fried and then simmered in a thick gravy made with onions, garlicand ginger and finished in a warm, spicy, cumin, coriander flavored sauce andthis is How to make oler bora’r dalna/ elephant foot yam kofta curry.
Wash ol and make big slices of about 2-3 inches each.
Add the ol pieces in the pressure cooker and add two cups of water .
Pressure cook on low heat for 1 whistle.
Drain the pieces and let it comes to room temperature.
Mix ol, gram flour, chopped green chili, and one teaspoon of the fresh ginger-garlic, half the red chilli powder and salt to taste, mash it nicely.
Knead to dough and divide into 7 equal portions.
Shape them into round boras.
Take a hard bottomed pan, heat oil and deep fry boras on low-medium heat till golden brown in colour and keep it aside.
Heat oil in a pan,add bay leaf and cumin seeds for tempering.
As they splutter and sizzle adds the chopped onion and fry it for 5 minutes or till it becomes brown in colour.
Add remaining ginger-garlic paste and stir-fry for another 2 minutes.
Add remaining red chilli, hing powder, turmeric powder, dry mango powder, curd and cook on low-medium heat, stirring continuously till oil separates the gravy.
Add two cups of water, kasuri methi and salt and bring the gravy to a boil and cook for 3-4 minutes in low heat.
Now add the fried boras and simmer it for five minutes.