Kerala style Kale and Mushroom Thoran / Kale and Mushroom stir fry with coconut(Kerala style)

Kale is a popular vegetable, a member of the cabbage family It is related to cruciferous vegetables like cabbage, broccoli, cauliflower and brussels sprouts. Kale, like other leafy greens, is very high in antioxidants. This includes beta-carotene, vitamin C, as well as various flavonoids and polyphenols. Kale is much higher in vitamin C than most other vegetables, containing about 4.5 times much as spinach. Kale Can Help Lower Cholesterol, Which May Reduce The Risk of Heart Disease. Kale is one of the world’s best sources of vitamin K, with a single raw cup containing almost 7 times the recommended daily amount. Kale is actually loaded with compounds that are believed to have protective effects against cancer. Kale is very high in beta carotene, an antioxidant that the body can turn into vitamin A.

I had heard from my aunt in US that she makes thoran with kale and it turns out quite delicious. The other day went I went for grocery shopping I picked up some fresh kale. I decided to make kale thoran with some mushrooms. This is a very simple recipe that can be made up in few minutes and will be definitely a winner in your dining table.

Here you go…. Kale thoran with mushrooms. Do try it and share your comments….

Ingredients:

1 tbsp coconut oil

1 tsp mustard seeds

1/2 tsp cumin seeds, crushed slightly to bring out the flavor

1 small clove of garlic, chopped fine (optional)

About 4 cups finely shredded Kale

1 cup mushrooms, chopped into small cubes

1/4 tsp pepper powder

1/4 tsp turmeric

1/4 tsp salt or per taste

1/2 cup freshly grated coconut

Method:

Take a medium size wok or a large skillet and heat the coconut oil in it. When hot lower heat to medium and add the mustard seeds. When they start spluttering, add the crushed cumin seeds and the garlic. Sauté for about 30 seconds and chopped mushrooms. Cook in in medium flame till the water evaporates completely. Now add the greens, stir fry for a minute and add turmeric powder, pepper powder and the salt. Cover and steam for about 1 minute. Open the lid and add the grated coconut and stir well for another minute or until completely dry. Turn the heat off.

Serve hot with rice/roti.