Zucchini skewers

Ingredients

• 500 g of fresh mold
• A cooked potato (medium-sized)
• 3 tablespoons of flour
• 1 teaspoon of chopped garlic and ginger
• Chopped onion: 1/2 cup
• Two green chili peppers, finely chopped
• A small spoonful of yellow powder.
• Nutmeg spice: 1 teaspoon
• 1/2 teaspoon of warm spices
• 1 tablespoon of ground cumin
• milk: 1/2 cup
• Two leaves of tej (or tea leaves)
• Add your favorite warm spices to taste.
• For oil painting
• To taste

First, cook the fresh spinach, then finely chop it and drain it well.

Next, combine the chopped spinach with the baked apples, flour, garlic paste, ginger, chopped chili peppers, some chopped onion, salt, and spices, until you have a smooth mixture.

Prepare small balls or “kofta” (small stews) using the ingredients.

Fry them in oil and set them aside.

In a separate pan, heat the sesame oil and add the bay leaves and whole spices.

Finely chop the shallots and add them to a pan until they take on a light brown color, then add the garlic and ginger paste.

Next, mix the cumin, turmeric, and chili powder in a small amount of oil paint.

After a few minutes, add the milk and water according to the desired proportions, then thicken the sauce.

Finally, gently place the kefta in the pan and cover.

Let it simmer for 10 to 15 minutes.