Kossu Poriyal ( Kale Stir-fry)

In spite of my knowledge about the nutritional values of this variety of cabbage (rich in vitamin C, poorly caloric, contains a considerable amount of dietary minerals and highly rich in fibers), I have always disgraced this variety by using it as an accessory for my stews, for stuffing some meat or for using it as a wrap for my baked fish /poultry but never highlighted it as a separate dish until I was inspired by my friend Viki?s preparation HERE, (a wonderful cook who concocts incredibly delicious recipes at Viki?s Kitchen and a lovely person too); Thank you for the recipe Viki dear, we enjoyed it !!).

Method:

I followed exactly the same procedure as Viki with some minor changes:



Since the taste of this cabbage is quite strong and tastes slightly bitter, to make it more palatable, I blanched it in some hot boiling water for five minutes before cooking it. (Refresh it at once with some ice water to stop the chlorophyll and keep our beautiful vegetable green)

And remember that like for many vegetables, a short cooking helps us preserve the vitamins, increase the flavor and makes it easily digestible too. Enjoy!!!