Heat a frypan or a wok and add oil once hot.
Now add cumin seeds, turmeric powder, whole spices star anise, cloves, black cardamom (if using), cashews, and saute for few seconds, and then add chopped garlic cloves.
After sauteeing garlic for 15 to 20 seconds, add chopped onions, slit jalapeno strips, and a little salt (around ¼ teaspoon, for the onions to cook faster). Saute the onions until they are golden brown.
Next add sambar powder, coriander powder, and cumin powder and saute for a minute.
Now add grated carrot and sliced mushrooms and saute for around 5 minutes until the carrots and mushrooms are well cooked.
Then add chopped kale and stir well. Saute until kale is cooked well. Add salt enough for the veggies and greens.
Once kale is sauteed well, add room temperature cooked rice, salt and mix everything well carefully without breaking the rice.
Stir fry for around 2 to 3 minutes until everything comes together, check seasonings, and add anything if needed.
Garnish with cilantro and serve hot with plain yogurt or simple raitha (seasoned yogurt).