Kale Stir-fry or Kale Sabzi

Preparation Steps

1. Clean the Kale: Wash the kale thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces.
2. Prepare Other Ingredients: Finely chop the onion, garlic, and tomato.

Cooking Instructions

1. Temper the Spices: Heat oil in a pan on medium flame. Add asafoetida and turmeric powder, followed by garlic and green chili. Sauté until fragrant.
2. Cook Onions: Add chopped onions and cook until soft and translucent.
3. Add Kale: Stir in the chopped kale leaves. Sauté for 3-4 minutes until they wilt and turn vibrant green.
4. Incorporate Besan: Sprinkle gram flour over the mixture and continue cooking for 3-4 minutes to remove the raw taste.
5. Finish with Tomatoes: Add chopped tomatoes and salt, mix well, and cook for 2-3 minutes. Remove from heat.

Serving Suggestions

Serve hot as a side dish with phulkas, bhakri, or a simple dal-rice combo. Drizzle with ghee for an extra layer of richness.

Pro Tips

• Avoid overcooking kale to retain its texture and nutritional benefits.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.