Wash arbi leaves at least twice with running water.
Take out all hard stems from leaves. Make rolls from these leaves and chopp very fine. Keep aside.
Take a large bowl. Put gram flour, all dry spices powder, anseed seeds, dry mango powder, salt and mix well. Now add garlic paste, chopped leaves and little water ; mix well with hand.
Make lemon size kofta balls from the mixture. Keep aside.
Heat oil in a heavy bottom deep kadai on high flame. Reduce flame on low.
Drop some balls in oil and fry till golden brown on low to medium heat. Take out balls from oil and keep on tissue paper. Repeat this process in small batches till done.
Take out extra oil from kadai. Heat 3 tbsp oil in the kadai on high flame. Reduce flame on medium heat.
Crack panchforan for 30 seconds. Add onion paste and fry till colour changed in light pink colour. Now add garlic paste and fry for 2 minutes. Stir several times while cooking. Reduce flame on low heat.
After 2 minutes add mustard paste, turmeric powder, both chilly powder, coriander powder, tomato, salt and 3 tbsp water. Stir very well
Put lid on kadai and fry masala till oil comes out. Stir several times while cooking to prevent from burning. It will take almost 8 - 10 minutes for reaching this stage. Now add dry mango powder and mix well.
Now add 1.5 to 2 cup of water in masala according to your preference , mix well and boil on high flame for 5 minutes. Reduce flame on low heat.
Drop all kofta balls in gravy and cook for another 15 minutes on low heat. Switch off the gas stove.
Sprinkle coriander leaves and mix well. Serve semi hot with chatpati and hot steamed rice as main course item. Mostly people addicted this spicy and tangy dish with rice specially hot boiled rice.
