Marinate the cleaned and thinly sliced colocasia with salt. (here's the deal, most people are allergic to handling raw ones just like me, would suggest to use a latex gloves while cleaning and cutting the veg)

Heat little oil in a pan. Add chopped onions and green chillies. Once these change color add the chopped tomatoes. Saute till soft.

Once the onion, chilli and tomatoes are soft, turn off the heat and grind them to a paste. set aside

Heat oil in a pan and crackle jeera. Add the turmeric, chilli and coriander powder and saute

Add the mutton to this and saute till mutton changes color. (in this recipe I used mutton without pressure cooking, alternatively you can pressure cook the mutton earlier and add it at this step. Saves cooking time for the mutton)

Add the prepared onion chilli tomato paste to this and cook. if you have not pressure cooked the mutton, like I didn't it wil take some time for the meat to get done. Add salt to tatse. Remember that we are going to be mixing the salted arvi into the curry. So mind the salt. Cover and cook

Heat Oil in a pan for deep frying.

Fry the marinated colocasia till golden. Drain and set aside

When the mutton is almost done add the colocasia to the preparation and mix. Cover and leave for 10 minutes

Serve with Rotis, parantha, rice, pulao, dosa or even idli.. Goes with almost anything.