Echor kofta, green jackfruit balls in sauce

Ingredients

• 500 g of fresh spinach
• One medium-sized potato, cooked
• 3 tablespoons of chickpea flour (besan)
• 1 tablespoon of ginger-garlic paste
• 1/2 cup of chopped onion
• 2 green chili peppers, chopped
• 1 teaspoon of turmeric
• 1 teaspoon of chili powder
• 1/2 teaspoon of garam masala
• 1 teaspoon of ground cilantro
• 120 ml of milk
• 2 bay leaves
• Whole spices (cinnamon, cardamom, cloves)
• 2 tablespoons of mustard oil
• oil for deep frying
• salt
• water

Cook the squid in water, chop it, drain it, and dry it thoroughly.

Mix it with mashed potatoes, chickpea flour, half of the ginger-garlic dough, chopped chili peppers, a little onion, salt, and garam masala.

Form small meatballs and fry them in medium heat; set aside.

In a small saucepan, heat the mustard oil and add the bay leaf and whole spices.

Sauté the remaining onion until it turns golden, then add the remaining ginger-garlic dough.

Add the cilantro, turmeric, and chili pepper, and cook until browned.

Pour in the milk and a little water, and let the sauce thicken.

Gently add the meatballs, cover, and simmer for 10 to 15 minutes.