Recipe by Vimala's Curryblossom Cafe

Heat 2 Tbsp of oil in a pan.
Add 1 Tbsp of mustard seeds, cover and let them pop.
Add 2 tsp of urad dal and let the dal brown lightly.
Then add chopped onions, green chilies as well as curry leaves, garlic paste, cumin, salt, and turmeric. Saute until the onions are light brown.
Toss in cauliflower leaves, broccoli stems, diced carrots and other firm ingredients. Add washed, chopped kale (or similar greens) and keep incorporating more as they wilt.
Salt to taste.

Located in the Courtyard, W. Franklin St, Chapel Hill
Visit them at curryblossom.com