Jan 2 - Kale sprouts Tempura
I found these beautiful stalks of tiny Kale sprouts at the Union Square Greenmarket. It was a toss up between roasting them like Brussels sprouts or a Tempura/ bhajia. Instead of the standard 'Besan' (Chickpea flour) I used 'Sathu' flour -- a variety of chickpea flour made from roasted chickpeas, that is used extensively in Bihari cuisine (A cuisine from the Eastern regions of India). Used Pav Bhaji Masala for the spicing.