Kale Mallung

• 1 tablespoon Cooking Oil
• 2 teaspoons Black Mustard Seeds
• 1 Brown Onion
• 1 teaspoon Turmeric Powder
• 6 Curry Leaves
• 250 grams Cavolo Nero
• 1/4 cup Unsweetened Desiccated Coconut
• 3/4 cup Water
• 1/2 Red Chilli

1. Rehydrate the dessicated coconut with 1/4 cup water. Mix and set aside while prepping other ingredients i.e. slice the onions, Cavolo Nero and chop the red chilli.
2. In a large pan, heat 1 tbsp of oil with onion and mustard seeds over medium flame. Saute until the mustard seeds start to pop.
3. Turn the flame over to low and add turmeric powder and curry leaves.
4. Saute until fragrant. Add Cavolo Nero with 1/2 cup of water.
5. Mix to combine with the onion mixture and saute until soften.
6. Stir in coconut and chilli and mix to combine.
7. Season with salt and serve immediately with rice and sunny side up eggs.

cooking oil, black mustard seeds, brown onion, turmeric, curry, coconut, water, red chilli

Taken from food52.com/recipes/37245-kale-mallung (may not work)