Cabbage kofta in creamy chards sauce

Ingredients

For the Kofta:

• 1 cup packed finely chopped cabbage
• 2 or 3 bread slices
• seasoning salt/spices/salt to taste
• water as needed
• oil for frying

For the Sauce:

• As much chards as in picture, chopped finely (more if preferred)
• 3-4 cloves of garlic
• 1 small onion, diced finely
• 1 tablespoon finely grated ginger
• 4-6 pickled jalapeno rings (or green chilies, to taste)
• spices: cumin powder, coriander powder (optional, to taste)
• 2 tablespoons lemon juice
• 1 tablespoon brown sugar
• 1 tablespoon canola oil
• optional: Half-and-half -OR- Evaporated milk for a creamier texture

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Preparation

• Cabbage Kofta: Combine the kofta ingredients with just enough water to make a dough that can be shaped into balls; deep fry till cooked through on the inside, drain and keep warm.
• Heat the oil in a pan and sauté the onions, ginger and garlic; toss in the chopped chards, some salt, spices, and a few tablespoons of water, cover and allow to simmer and wilt till mushy.
• Combine the cooked chards with the chilies or jalapeno rings in a blender and grind to a smooth sauce, return to pan and simmer some more.
• Adjusting flavors with lemon juice and brown sugar; stir in evaporated milk or half-and-half for creamier textureToss in the koftas with the sauce before serving.