Preheat the oven to 220 C (425 F).

Line a baking tray with parchment paper.

Wash, peel and roughly chop the sweet potatoes into one-inch cubes.

Transfer all cubes to the baking tray and drizzle with olive oil, salt, jaggery powder and curry powder for flavour.

Bake for 30 minutes and let it cool.

Wash and drain the buckwheat groats.

Add salt and water (two times the amount of buckwheat).

Bring this to boil and simmer on a low flame for 15 minutes, covered with a lid.

Once done, let it cool on a plate till it comes to room temperature.

To a food processor or small blender, add fresh loosely packed parsley, fresh basil leaves, fresh mint leaves, lime zest, lime juice, salt, olive oil and a garlic and blend/mix on high until a loose paste forms.

To a large bowl, add chopped kale and boiling water until all leaves are fully submerged.

Let it sit for about 2 minutes and then drain the water. If using kale without stems, soaking in boiling water for a minute should be sufficient. Then wash with cold water to stop the cooking process.