This is a dry curry that is made with a tough green in Southern India, called Agathi Keerai. The closest I can get to it in the US is Kale.
My grandmother used to add a lot of coconut and jaggery to this green to bring out it’s taste and infuse it with robust flavors. The curry is dry and is wonderful as a stuffing inside chappathi or flat bread. I also make it into a pita stuffing with red onions and tomatoes.
Sometimes I just scoop up some Kale Curry in a bowl and eat it as a snack or have it as a topping for a bowl of plain greek yoghurt.
The traditional way is the best of course.Have it with rice and hot tomato rasam.
6 cups Kale roughly chopped
1/2 cup shredded unsweetened coconut
1/2 tsp cumin
1/2 tsp mustard
3 arbole chili peppers
2 tablespoons sunflower seed oil or vegetable oil
5 teaspoons jaggery powder/dark brown sugar
1 teaspoon salt
1/8 teaspoon asafoetida
Add the oil to a wok on a medium flame.
Add the mustard and cumin seeds and when they start popping, add the asafoetida and cili peppers.
Add the Kale and salt and close it partially and let it cook. The Kale will cook down to a 1/3 of the original amount.
Now sautee till the water evaporates and then add the jaggery powder and coconut and sautee till well mixed.
When all the excess water has evaporated and the ingredients generate a caramelized fragrance, turn off the heat.