Kohlrabi is very commonly eaten in Indian cuisine . So, for my kohlrabi recipe, I decided to make a curry. Both hubby and I really enjoyed our first experience with kohlrabi – and I hope you do, too!
Ingredients:
Kohlrabi - 3 medium
Potato - 2 medium
Peas - 1/2 cup
Onion - 1 medium, slices
Ginger-Garlic paste - 1 tbsp
Tomatoes - 1 medium, chopped
Green chilies - 1, chopped
Turmeric powder - 1 tsp
Red Chili powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Cumin seeds - 1/2 tsp
Ghee - 1 tsp
Bay leaves - 1
Sugar - 1/4 tsp
Salt - to taste
Coriander leaves for gurnishing
Method :
Peel and cut potatoes and kohlrabies into semi cubed. Washed and keep aside.
Heat oil in a pan, fry kohlrabi and potato in medium flame until golden brown.
In the same oil add bay leave and cumin seeds, when seeds are splutter then add onion, saute onions till translucent.
Now add ginger-garlic paste, chopped green chilli and chopped tomato, cover and cook till tender.
Add all the spice powder, salt,sugar, fried potato, peas and kohrabi, mix well with masala.
When raw smell goes off from masala then add required water, cover and cook till the vegetables are done.
Add some ghee and wait for the water to steam off and the gravy to stick to the vegetables. The dish usually has a little gravy so adjust the thickness according to your taste level. Gurnish with chopped coriander leaves.
Serve as a side dish with rice and daal/gravy or with chapathi.
Ingredients:
Kohlrabi - 3 medium
Potato - 2 medium
Peas - 1/2 cup
Onion - 1 medium, slices
Ginger-Garlic paste - 1 tbsp
Tomatoes - 1 medium, chopped
Green chilies - 1, chopped
Turmeric powder - 1 tsp
Red Chili powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Cumin seeds - 1/2 tsp
Ghee - 1 tsp
Bay leaves - 1
Sugar - 1/4 tsp
Salt - to taste
Coriander leaves for gurnishing
Method :
Peel and cut potatoes and kohlrabies into semi cubed. Washed and keep aside.
Heat oil in a pan, fry kohlrabi and potato in medium flame until golden brown.
In the same oil add bay leave and cumin seeds, when seeds are splutter then add onion, saute onions till translucent.
Now add ginger-garlic paste, chopped green chilli and chopped tomato, cover and cook till tender.
Add all the spice powder, salt,sugar, fried potato, peas and kohrabi, mix well with masala.
When raw smell goes off from masala then add required water, cover and cook till the vegetables are done.
Add some ghee and wait for the water to steam off and the gravy to stick to the vegetables. The dish usually has a little gravy so adjust the thickness according to your taste level. Gurnish with chopped coriander leaves.
Serve as a side dish with rice and daal/gravy or with chapathi.
Sending this recipe to Indrani's "SPOTLIGHT : Winter Vegetables" event
