Organic Green kale - 1 bunch, washed and chopped along with tender stems
Red Potato -1, cut into very small cubes
Mustard Seeds - 1/4 tsp
Asafoetida - a pinch
Turmeric - a pinch
Green Chilli - 2, finely chopped
Olive Oil - 1 tbsp
Heat oil in a skillet. Add the mustard seeds. Once they pop, add the green chillies and potato.
Sprinkle turmeric and salt and saute the poatoes till they are almost cooked and crisp on the outside.
Add the chopped kale and toss everything together. Sprinkle 1 tbsp water and cover and cook for a few minutes.
Remove the cover and adjust the seasoning. Cook without cover for a few minutes more. Serve hot.
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