Indian kale

Ingredients for 4 servings:

• 1 kg kale, fresh
• 3 tbsp oil
• 4 chili peppers, fresh
• 1 chili pepper(s), dried
• 1 tbsp black mustard seeds
• 1 tsp cumin seeds
• 1 pinch of powder (Asafoetida)
• 10 curry leaves, fresh
• 3 m.-sized onion(s)
• 5 cm ginger root
• 1 tsp turmeric
• ½ tsp tamarind concentrate
• 1 orange(s), untreated
• 150 ml coconut milk
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with ginger and coconut milk

Pluck the kale, chop it into small pieces, and blanch it. Chop the onions, chilies, and ginger. Zest the orange, then juice the orange. Heat the oil in a saucepan, add the chilies, mustard seeds, cumin, asafoetida, and curry leaves. Stir a few times (about 1 minute), 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. Keep adding a few tablespoons of water to prevent it from burning (about 200 ml total). After about 15 minutes, add the orange juice, coconut milk, and tamarind concentrate. Reduce the heat significantly and cook on very low heat for another 10 minutes. It shouldn’t boil, so the coconut milk doesn’t curdle. Finally, season with salt and orange zest. 4-5 chilies give the dish a spicy, but not hot, flavor. Serve with basmati rice.