First mash the leftover smooth rice with the help of hand then add cornflour n salt, oil mix well n make it like dough. Don't add water.
Then take a pan heat oil - 1 tsp , add turmeric powder - 1/2 tsp, red chili powder - 1/2 tsp mint powder - 1/2 tsp, coriander powder - 1/2 tsp then add mashed potato n saute for 4 - 5 minutes.
Transfer it into a plate and let it cool.
Now take rice dough small chapati ball sized then stuff it with mashed potato like egg yolk n give the balls egg shape.
Meanwhile add 1 glass water in a steamer for steaming the egg shaped rice balls n steam the rice balls for 12-15 minutes.
Let it cool down.
Take another non-stick kadai put oil and shallow fry egg shaped rice balls.
Transfer it into a bowl.
Take same kadai (if little oil is there put a little more oil - 1spoon to it but if more oil is there in that then take it out such that there only 1 spoon oil be left in the kadai) add cumin seeds - 1tsp, bay leaves n saute it add chopped green chillies n ginger, garlic n onion paste, tomato puree n saute for 2 minutes when the raw smell of ginger, garlic n onion paste goes off add turmeric powder, red chili powder, coriander n cumin powder add salt and water to make gravy n mix it well.
When it boils add the fried egg shaped rice to it then add dry fenugreek leaves (kasuri methi) n cook it for 2-3 minutes.
Garnish it with coriander leaves n now it is ready to serve.
