Kerala Recipes

I recently began trying a new leafy green vegetable known as Kale (Borecole). Though I had spotted it in most Supermarkets, I was reluctant to try it out since I didn’t know what it would taste like. After doing my own research about Kale, I decided to give it a try. I should say I am impressed with this leafy green which is something like a Wild Cabbage. These leafs have a longer cooking time compared to Spinach. The leafs don’t get soggy unlike Spinach. It has a slightly sweet taste. Enjoy this simple Kale & Potato Stir Fry.

Kale & Potato Sit Fry

Ingredients

1. Curly Leaf Kale – 2 big bunches
2. Potato – 2 medium
3. Diced Onion – 1 medium
4. Curry Leaves – a sprig
5. Mustard Seeds – 1/4 tsp
6. Turmeric Powder – 1/2 tsp
7. Red Chilly Flakes – 1 tsp
8. Garlic Powder – 1/4 tsp (optional)
9. Salt – to taste
10. Oil – 1.5 tbsp

Preparation Method

1. Wash the kale thoroughly. Discard the thick stems and roughly chop the leaves.
2. Peel the potatoes and dice it into small cubes.
3. Heat oil in a non stick pan and splutter mustard seeds.
4. Add diced onions and curry leaves. Saute until the onions are translucent.
5. Add the diced potatoes and stir fry for 5 minutes. Add salt to taste and 1/2 tsp turmeric powder.
6. Next, add the chopped kale leaves, 1 tsp of red chilly flakes of 1/4 tsp of garlic powder. Cover and cook for 7-10 minutes, stirring occasionally. The kale will let out water and the potatoes will get cooked.
7. Open the pan and stir fry for a few more minutes. You can mash a few of the potatoes. When the leaves have become soft, remove from stove top.

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