Kohlrabi belongs to the same family of vegetables that cabbage, cauliflower, and broccoli do. Not to mention, it also carries tons and loads of antioxidants and vitamins as its brothers and sisters do!
Kohlrabi is essentially a winter vegetable in India. It has a taste, which is similar to a mix of turnip and cauliflower stems, slightly sweet and slightly bitter! It can eaten raw, pickled, stir-fried, and added to soups and curries.
Kohlrabi is known by several names in India , depending on the region in which you are. In North India, it is known as gaath gobhi, meaning cauliflower with a knot, due to its taste being similar to that of the stem of the flower.
Kohlrabi Stir-fry Recipe
This recipe is a simple, quick, and super nutritious preparation of Kohlrabi. It packs the flavour and additional nutritional value of the Indian spices. This recipe is great for all age groups and for any state of health.
Kohlrabi-Gaanth Gobhi Stir-fry
- Grinder or Mortar and Pestle
- Pan for Cooking
- 300 g Fresh Kohlrabi
- 2 Garlic Cloves
- 1 tbsp peanuts
- 3 Sprigs Fresh coriander leaves or cilantro leaves for garnishing
- 1 Medium Onion
- 1 Dried red chili optional
- 2 tsp Cumin Seeds
- 1½ tsp Coriander Seeds
- 2 tsp Mustard Seeds
- 1½ tsp Turmeric Powder
- 1½ tsp Rock salt To taste
- 1 pinch Asafetida or Hing
- 2 tbsp Pure Mustard Oil Or any pure oil or ghee for cooking
- Wash and cut the kohlrabi in half inch side cubes. Keep aside
- Finely chop onion and garlic. Keep aside.
Preparing Spices paste
- Add the peanuts, peeled garlic cloves along with Mustard, Coriander, and Cumin Seeds, and dried chili in a grinder or on a mortal and pestle
- Add 1 tbsp water and grind or pound to get a smooth paste.
- Keep the paste aside.
Cooking the Kohlrabi
- Heat the pan. Once the pan is hot, add oil.
- Now add asafetida, salt, and onion. Mix well till the onion turns golden.
- Now add the spices paste. Mix well and stir for about a minute.
- Now add turmeric powder and kohlrabi. Mix well and cover.
- Let the mix cook on low heat for about 10-15 minutes OR till the Kohlrabi turns soft and mushy.
- Close the heat and keep covered. Garnish with chopped coriander leaves.
- Serve with chapati or rice. Enjoy!
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