Indian Kale

Summary

Ingredients

• 1 kg kale, fresh
• 3 tablespoon oil
• 4 chilli pepper (s), fresh
• 1 chilli pepper (s), dried
• 1 tablespoon mustard seeds, black
• 1 teaspoon cumin seeds
• 1 pinch powder (Asafoetida-)
• 10 curry leaves, fresh
• 3 medium onion (s)
• 5 cm ginger root
• 1 teaspoon turmeric
• 0.5 teaspoon ½ tamarind (s) concentrate
• 1 orange (s), untreated
• 150 ml coconut milk
• salt

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Instructions

1. Pluck the kale, cut into small pieces and blanch. Cut the onions, chillies and ginger into small pieces. Slice off the orange peel, then squeeze the orange.
2. Heat the oil in a saucepan, add the chillies, mustard seeds, cumin, asafoetida and curry leaves. Stir a few times (approx. 1 min.), Add the onions and fry until golden brown. Add the finely chopped ginger. After about 1 minute add the kale and turmeric and sauté over medium heat. Always add a few tablespoons of water so that nothing burns (approx. 200 ml in total).
3. After about 15 minutes, add the orange juice, coconut milk and tamarind concentrate. Reduce the heat significantly and cook on a very low flame for another 10 minutes. It should stop boiling to prevent the coconut milk from curdling. Finally, season with salt and orange peel.
4. With 4-5 chilies the food is spicy, but not spicy.
5. Basmati rice goes well with it.