Kohlrabi is not something that I cook with often, so it was a bit of a luxury to get to make a simple Punjabi Subzi with this beautiful purple-skinned vegetable of winter.
Mustardy and warming from the spices, the dish is simple to cook and does not take a lot of effort. The result is a fabulous side dish for Indian or non-Indian meals.
Kohlrabi is a great vegetable to eat raw or cooked. Salads are great with grated or thinly sliced kohlrabi. You could use it in this Jicama and Green Mango Salad, for example, or in this Radish and Jicama Salad with Coconut Milk.
3 or 4 kohlrabi, about 500g, peeled
2 Tblspn Indian mustard oil (or ghee if you can’t find Mustard Oil)
1 Tblspn finely grated fresh ginger
1 garlic clove, chopped finely
1 green chili, chopped finely, or 1 tspn green chilli paste
0.5 Tblspn coriander powder
0.5 tspn cumin powder
0.25 tspn turmeric
salt, to taste
1/2 cup water
0.25 tspn garam masala
chopped coriander leaves
If the leaves of the kohlrabi are in good condition, reserve them and chop finely.
Heat the mustard oil in a large nonstick wok or saucepan over medium-high heat. Add the finely grated ginger, garlic, and chilli or chilli paste. Saute, stirring, for 30 seconds.
Add the coriander powder, cumin, turmeric and salt. After a few seconds, add the kohlrabi and the chopped leaves. Saute, stirring occasionally, for 5 minutes over medium heat.
Add the water, cover the pan, and bring to a boil. Reduce the heat and cook over low heat for 10 minutes. Remove the lid and continue to cook until the kohlrabi is tender and most of the water has evaporated, about another 10 – 15 minutes. Stir occasionally. You will find the oil separate as the sauce evaporates, and the kohlrabi will become a little glossy.
Stir through the coriander, then transfer to a serving dish and sprinkle the garam masala over the kohl rabi.
Add some peeled and cubed daikon (Japanese white radish) to the kohlrabi.