• Potatoes - 2 big or 3 medium
• Kale - a small bunch, 4 to 5 cups, chopped (after removing the stalks)
• Ginger - 1 inch chopped
• Garlic - 4 to 5 cloves, chopped
• Turmeric powder - half tsp
• Chilli powder/Sambar powder - half tsp (or to taste)
• Oil - 2 tsp
• Mustard seeds - quarter tsp
• Cumin seeds - quarter tsp
• To Grind:
• Coconut - 3 to 4 tbsp, grated
• Green Chillies - 6
• Pottukadalai (Dalia) - 3 tbsp or Almonds - 12

Boil the potatoes and peel them (I usually microwave them for 7 mins).

Grind the coconut, pottukadalai (or Almonds) & green chillies to a paste with a tiny splash of water.

Heat oil in a big pan, season with mustard and cumin seeds, then add the minced ginger and garlic, quickly followed by the chopped kale. Saute this until the greens wilt a bit. Cover and allow them to cook for about 10 mins or so.

Now add the turmeric powder, salt and chilli/sambar powder followed by cubes of potatoes.

Cook them for a few minutes together before adding the ground coconut paste.

Keep roasting this on a medium flame until the potatoes and kale are completely done (another 5 to 7 mins) & dry.