Sunday 5 January 2020

Dry Kale Sabzi

When it comes to superfoods, kale is right up there in the greens pantheon. I have to admit, I don't buy kale too often. Even when I buy it, it lies around in the fridge for 7-10 days and then I cook it just in time to retrieve it from the waste graveyard. 

This time around too, the leaves had started turning a tad yellow. I knew I had to act fast or soon it would be a lost battle. Then I cooked it with the recipe I use for mooli (radish) leaves. It worked wonders!


Look at the luscious green! Pic Courtesy: Pixabay. 

Ingredients: 

Kale leaves
Oil - I like to use mustard
Spices like asafoetida (heeng), mustard seeds, turmeric powder, red chilli powder, coriander powder and salt.
Sifted gram flour (besan) - According to taste. I generally use around 2-3 tablespoons.

Way To Go:

1. Wash the leaves well. Chop both the leaves and stalks. 
2. Pressure cook using very little water. If using IP, pressure cook for 3-4 minutes. Natural release.
3. In oil, add heeng, mustard seeds and chopped kale leaves. 
4. Add spices - turmeric powder, red chilli powder, coriander powder and salt. 
5. When slightly done, add a tablespoon or two of besan (gram flour). Keep sautéing. 
6. In the end, add amchoor powder. You can replace amchoor with lemon juice or amla powder.

The sabzi turned out to be so yummy that even my skeptic husband couldn't help appreciating it. I ate a bowlful as my dinner. 

But the best part? I wouldn't hesitate buying another bunch of kale again!