Kale greens are highly nutritious vegetable relating to the wild cabbage family. Fresh kale leaves when sauteed and seasoned in our Indian style taste similar to that of Murungai keerai (Drumstick leaves).
Ingredients
3 cups cleaned Kale leaves
1 small onion finely chopped
2 cloves Garlic
2 nos Dry Red Chillies
1 tsp Mustard Seeds
1 tsp Raw Rice
1/4 cup Grated Coconut
1 tsp Cumin Seeds
1/2 tsp Turmeric powder
1-2 tsp chilli powder
Salt to taste
1 tbsp Coconut Oil
Method
Wash the Kale leaves well under running water and remove all the impurities from the leaf. Spread it on a paper, let it dry thoroughly at least half hour before you use.
Add the cleaned and dried kale leaves and mix everything and reduce the fire to medium-low, keep covered for a minute to wilt the kale leaves .( Don't cover for long, since the steam will accumulate, which in turn end up in lumps).
Add salt and then sprinkle little water into it and cover it with a lid and cook for couple of minutes on low flame.
Spread out the kale leaves to the side of the pan and make a well in the middle, add the coconut mixture and combine everything together.
Uncover the pan and cook on low flame for 5 minutes, stirring occasionally till all the water evaporates, adjust the salt.
Stir fry carefully for another couple minutes so that all water evaporates and the kale leaves are not soggy.
Switch off the flame, and keep it at least 5 minutes before serving, so that the thoran absorbs all flavors.
Grind coconut, chilli powder, turmeric powder, garlic and cumin without water into a coarse paste.
Heat the oil in pan and splutter mustard seeds, followed by dry chilli, rice, add chopped onions,chopped garlic, and saute for a few minutes.
Serve with rice & Enjoy!
For large leaves, cut away the centre stalk. You can cut away just the base for smaller, more tender leaves. Trim any bruised leaves.
Wash thoroughly in cold water several times, and drain well on paper towels or spin in a salad spinner. This washing step is key because kale can be gritty if not washed well.
Tear into pieces or roughly chop them.
Notes
For large leaves, cut away the centre stalk. You can cut away just the base for smaller, more tender leaves. Trim any bruised leaves.
Wash thoroughly in cold water several times, and drain well on paper towels or spin in a salad spinner. This washing step is key because kale can be gritty if not washed well.
Tear into pieces or roughly chop them.
The kale leaves will reduce to a smaller quantity when cooked.
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