Knol-khol Sabzi (Kohlrabi vegetable)

I love kohlrabi. It’s a great vegetable for kootu, and it’s pretty nutritious, though a bit high-carb high-sugar. However, it absorbs the flavors of everything it’s cooked in, and tastes delightful and subtle. (I’m a fan, in case you didn’t notice). Choose your kohlrabi carefully. Don’t buy ones that are overlarge, or brownish. Look at the stems right above the vegetable. They should be firm and green. The skin on the vegetable should be light green.

You need: four small kohlrabis; 1 small onion, finely chopped; 2 cups cilantro (dhania), very finely chopped; 1 tsp ginger paste; 1.5 tsp garlic, finely minced; 1 tsp mustard seeds; 1/2 tsp turmeric; 1/2 tsp red chili powder; salt to taste; 1 bay leaf; 1.5 tsp lemon juice

How to:
Dice the kohlrabi (1/2″ pieces) and boil well in a pan with salt and turmeric.

When it is soft (but not mushy), drain and keep aside.

Heat some oil in a pan. Add the bay leaf and mustard seeds. When the mustard seeds start crackling, add the onion. Cook well, and then add the ginger, garlic, red chili powder, and cilantro. Stir well, and cook on medium heat for 2-3 minutes. Add the kohlrabi and mix well. Take off heat and add lemon juice. Mix well.

Goes well with rice and dal or chappatis, but try it in a wrap or sandwich.

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