Kale and Coconut Stir Fry (Thoran)

This year's Thanksgiving weekend was really amazing with lot of friends around and the late night "girls only" Black Friday shopping. It was a great weekend with lots of food, camaraderie and fun for the kids and adults alike.
Now I am back to my regular grind, but today I am feeling exceptionally lazy and just do not feel like cooking or cleaning, so I made this simple Stir Fry/Thoran with Kale, one of my new favorite greens! This is very simple, quick and extremely nutritious for you and the family.

For other Kale recipe click here - Kale Pachadi

Serves 6-8

Ingredients
1 Bunch (approx 1 lb)- Fresh Kale
1/2 Tsp - Mustard seeds
A Few - Curry leaves
10 - Shallots, thinly sliced or 1/4 C - Chopped onions
1/2 Cup - Desiccated coconut (Refer notes)
2-3 - Dry Red Chilly
1 - Garlic, Crushed
1/2 Tsp - Turmeric powder
1/2 Tsp - Red Chilly powder
1/4 Tsp - Jeera / Cumin powder
Salt
Oil
Water

   

Directions

• Wash Kale well. Separate the stem and the leaves. Chop the stem finely and keep it aside. Cut the leaves and keep them in a separate bowl. The stems are a little woody so they need more time to cook.
• Heat oil in a Kadai or a heavy bottom pan. Add the mustard seed and when they start spluttering, add the dry red chilly. Saute for a minute.
• Add the garlic, curry leaves and shallots/onions and saute until they are translucent.
• Stir in the desiccated coconut, turmeric powder, red chilly powder and jeera / cumin powder. Saute for 2 minutes
• Add in the chopped stem. Season with salt. Add 1/2 cup water and cover and cook until the stems are tender. Stir occasionally. 
• Now add the leaves and 1/2 cup water; cover and cook until the leaves are almost cooked. Check the salt and add more if needed. Open the lid and cook until the Kale is cooked through and the water is evaporated.

Notes and Tips

• Stir occasionally to avoid burning the Kale.
• Chop the stems and leaves separately and cook the stems first.
• You can substitute the desiccated coconut with fresh coconut.