Kale Vepudu:

Somehow, I missed publishing this recipe, until a friend of mine (Preetha) reminded me! As I was going on and on, how I could relate Kale with that of Murungai Keerai(Native Indian Greens)…I realized that my long lying pictures, in the draft, were kind of blurry. I don’t find them usually in the market here. Finally when I had a chance, fixed this recipe again:) This makes a good combination with South Indian meals.

Ingredients:

Kale 1 bunch
Raw peanuts – toasted 1 cup
Dry red chilies 3
Garlic 5 with skin-on crushed
Salt
Mustard seeds 1/2 spoon
Olive oil few spoons.

Method:

Clean the greens thoroughly, and chop them down.

Coarsely grind the peanuts and red chilies together. Set aside.

Heat oil in a skillet, add mustard and garlic. Followed by greens. Further add salt, cover and cook briefly.

Once the greens wilt, remove the lid and stir-fry over high heat. Once the moisture evaporates, add powdered nuts. Stir-fry for 2 minutes and remove from heat.

There you go…this is how I treat exotic greens with that of native spices, hehe:)