Ingredients (Serves 3)
1. Kale – 1 bunch, cleaned and finely chopped
2. Grated coconut – 1/2 cup
3. Garlic – 2 small cloves
Pearl onions – 2 cloves
Cumin seeds – 1 pinch
Green chilies – 2
4. Turmeric powder – 1/4 tsp
5. Salt – To taste
6. Oil – 2 - 3 tsp
7. Mustard seeds - 1/4 tsp
Dry red chilies – 2
Curry leaves – 3 - 4
Method
1. Crush the garlic, pearl onions, cumin seeds and green chilies. Combine the crushed mixture and turmeric powder with grated coconut.
2. Heat oil in a cheena chatti. Splutter mustard seeds and fry dry red chilies. Add the chopped kale leaves and stir-fry for a minute or until it wilts. Add the grated coconut mixture. Mix everything well. Sprinkle 2 – 3 tbsp water and cook covered for about 8 minutes at medium-low heat stirring in between. Open and stir-fry for 1 minute. Switch off. Serve with rice.
