SAVOY CABBAGE, BLACK KALE AND POTATO SUBJI
Serves: 4
1 tsp (5 ml) coriander seeds or 3/4 tsp (4 ml) ground)
2 tsp (10 ml) cumin seeds or
1 tsp (5 ml) ground, or to taste) 3 tbsp (45 ml) canola or vegetable oil
15 fresh curry or basil leaves (optional)
1 tsp (5 ml) black mustard seeds 1 large onion, halved, thinly sliced
1 3/4 lbs (794 g) baby potatoes, quartered
2 1/2 cups (625 ml) Savoy cabbage, finely shredded
2 to 3 large stalks black kale, finely shredded
1 1/4 tsp (6 ml) salt
1/2 tsp (2.5 ml) chili powder 3/4 tsp (4 ml) ground turmeric
1. Grind the coriander and cumin seeds in a spice grinder or with a mortar and pestle.
2. Heat oil in a large, heavy frying pan over medium heat, and cook curry leaves and mustard seeds until they crackle.
3. Add onion and cook for about 10 minutes, until transparent and golden, stirring occasionally.
4. Add coriander and cumin, and then the potatoes, and cook for 10 minutes, turning occasionally, until potatoes are crisp. Add a couple of tablespoons (30 ml) of water, cover pan with lid, and cook another five minutes, until potatoes are tender.
5. Add cabbage and kale with a little more water and stir-fry for three minutes. Mix in salt, chili powder and turmeric, cover and cook another 4 minutes, or until cabbage and kale have wilted.