Egg masala and Kale greens poriyal

Kale greens poriyal:
   Yesterday when I went to Westfield shopping centre, I found kale greens in a local grocery shop. I have heard a lot about kale that it is rich in antioxidants.

I made a basic poriyal with the stalk and leaves after washing them with salt and water. The stalk needs to be chopped fine.

 Ingredients:

 Kale greens- 1bunch
Onions-1 no( chopped fine)
Garlic-5-6 cloves (cut fine)
Coconut -2 tbsps(grated)
Redchillies- 6-8 nos
Curry leaves-a sprig
Salt to taste
Oil to fry

 For tempering:
Mustard seeds- 1 teaspoon
Channa dal- 1 tbsp
Urad dal- 1 tbsp
Cumin seeds-1 tsp.

 Method:

 In a hot pan, add 1 tbsp oil. When the oil is medium hot, add channa dal, urad dal, cumin seeds, red chillies, mustard seeds till the dals get golden brown and mustard seeds crackle. Add chopped onions,garlic and fry till they get translucent. Adding a pinch of salt makes the onions get cooked soon. Once the onions are done, add the greens and adjust the salt. Sprinkle some water and close the lid and cook until done. Add grated coconut and fry till water dries completely. Serve hot with rice and any gravy of your choice.

 Eggmasala:
 Ingredients:
 Eggs- 5 ( hard boiled)
Onions- 1( chopped fine)
 Tomato- 1( diced fine)
Turmeric powder- 1/2 teaspoon
Coriander powder- 2 tbsp
Chilli powder- 1 tbsp
 Extract of a lemon sized tamarind.

 To temper:
Mustard seeds- 1 tsp
Fennel seeds- 1 tsp
Fenugreek seeds-1/2 tsp
Curry leaves - 5-7 nos
 Oil to fry
 Salt to taste.

For Garnishing:
A bunch of coriander leaves.

 Method: In a hot pan, add oil, fennel seeds, mustard seeds, fenugreek seeds, curry leaves, onions and fry till onions get golden brown.Add tomato and cook . Add all the powders, salt till they get fried. Make sure the powders don't get burnt. Add water and cook till the masala smell fades. Add tamarind extract and adjust salt. Add hardboiled eggs. Garnish with coriander leaves.