Vilken typ av kål som ska användas i kålporiyal (indisk omrörning)?

Från vad jag kan hitta verkar det som att kål som används för många indiska rätter är vad vi i USA skulle kalla gröna kål. I bilderna på kålporiyal som jag såg, såg kålet en slät konsistens, snarare än att en skrynklig konsistens som Napa eller Savoyskål skulle ha.

Här är några utdrag från en artikel om kålanvändning i indisk matlagning :

Cabbage commonly known as Patta gobhi or Band gobhi in India is a very integral part of Indian cooking. It is usually used to prepare salad, soups, pickles, curries, kootus, added to dals and cooked with other various vegetables etc. There are many types of cabbage available in market which is different in colour, their flavours, texture etc.

There are many varieties of cabbage based on shape and time of maturity. Cabbage has a round shape and is composed of superimposed leaf layers. There are three major types of cabbage: green, red, and Savoy. The color of green cabbage ranges from pale to dark green. Both green and red cabbages have smooth-textured leaves. Red cabbage has leaves that are either crimson or purple with white veins running through it. The leaves of Savoy cabbage are more ruffled and yellowish-green in color. Red and green cabbages have a more defined taste and crunchy texture as compared to Savoy cabbage’s more delicate nature.

Här är en bild av kål från ett recept på en indisk curry. Det verkar vara en typisk grönkål.