• Clean Kohila tubers and cut into small pieces (1, 1/2 inch)
• Add pieces of Kohila tubers, pandan and curry leaves, roasted chili powder, turmeric powder, cardamom seeds, fenugreek, garlic, maldive fish, onion and salt into a container and mix well
• Heat small amount of oil in a pan, add the Kohila tuber mixture into it and mix
• Add coconut milk to submerge the Kohila tubers
• Heat the curry until it comes to a boil
• Grind small amount of mustard seeds and add into the curry and served