Roughly grind the coriander and cumin seeds. Heat the oil and add the mustard seeds and curry leaves, followed by the onion, cooking until golden and sweet.

Add the crushed spices and potatoes to the pan. Fry them for about 10 minutes, turning occasionally until they develop a crisp, golden exterior.

Add a splash of water, cover the pan, and cook until the potatoes are tender. Stir in the shredded cabbage and kale, stir-frying for a few minutes until they begin to soften.

Finish by adding the salt, red chile, and turmeric. Cover and cook over low heat for another 4 minutes until the greens have wilted into a soft, flavorful mix.