This is another one of my attempts with a vegetable that I have never cooked before! When I picked it up from the local farmers market, I had no idea how to prepare it. I later read online that it is a staple in Kashmiri diet, so was excited to try it out. This turned out to be really tasty. I am looking forward to trying out different variations in preparing Kohlrabi!
- Kolhrabi – 1
- Onion – ½ big, sliced
- Cumin seeds – 1 tspsn
- Mustard seeds – ½ tspn
- Fennel powder – ½ tspn
- Turmeric powder – ¼ tspn
- (Optional) Cilantro – 1/2 cup, along with stems washed, and chopped
- Tamarind concentrate – ½ tspn
- Cut off the leaves from the kohlrabi, wash it well and chop it up. Keep aside.
- Wash the Kohlrabi, discard the outer skin (see pic below), and then cut it into cubes.
- Heat oil in a pan, add mustard seeds, and cumin seeds. After it splutters, add the sliced onions, and salt (~ 1/2 tspn).
- Once the onion slices appear cooked (slightly translucent), add the kohlrabi pieces along with the leaves. Mix it together.
- Add the chopped cilantro, and 1.2 cup water. Cover and cook for about 15 minutes on low flame.
- Now add the tamarind concentrate, fennel powder, cover and cook. Use a fork to check whether the kohlrabi pieces are tender or not. Add more water as needed to ensure that the pieces get cooked.
- Enjoy along with chapathi or rice!