Ingredients:

• 2 cups finely shredded fresh kale leaves
• ½ cup grated carrot
• ½ cup water
• 1 teaspoon chili powder
• 2 tablespoons shredded unsweetened coconut
• 2 teaspoons canola oil
• ½ cup chopped red onion
• 3-4 dried red chili broken into 2 pieces

Method:

• Wash and dry kale leaves.  Once they are dry shred the leaves.
• Add kale to a skillet with water, chili powder and salt and cover and cook until water is almost absorbed
• Add shredded carrot and cook further one minute or until the mixture becomes dry.
• Add coconut and mix well and cook further one minute stirring continuously
• Transfer to a serving bowl
• Wipe out the skillet and add oil and once it is hot add onion and sauté until golden brown
• Add red chili and fry on very low flame for about 30 seconds
• Add the cooked vegetables to the fried onion and mix well
• Serve with rice
• Serves 3 servings as a side dish

Tagged: canola oil, Carrot, kale, oil, onion, red chili, skillet, stir-fry