Heat the oil at high temperature (about 170 °C) in a deep, heavy pot. If you don’t have a thermometer, you can use a grain of rice: When this rises to the surface of the oil and bubbles form all around, it is hot enough to fry.
Roast the kale in batches in the hot oil until crispy. Lift out with a slotted spoon and drain on paper towels. Sprinkle each portion with 1 pinch of salt.
Do the same with the eggplant cubes and sprinkle with half of the mango powder and black salt.
Mix the yogurt in a bowl with the remaining mango powder, black salt and half of the cumin seeds. Coarsely grate the cucumber and squeeze out as much liquid as possible. Add to the yogurt and mix – you have cucumber raita.
For the salad, spread a little raita on the plates. Place the cherry tomatoes on top first, followed by the eggplant pieces and kale. Top with pomegranate seeds, mango and remaining cumin seeds and serve immediately.