Kohlrabi Curry - Tangy
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegetarian side dish
Cuisine: Indian
Ingredients
  • Oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Cumin seeds- ½ tsp
  • Whole dry red chili- 2
  • Red or white onions, chopped-1
  • Kohlrabi, diced- 3
  • Kohlrabi leaves, chopped
  • Kashmiri red chili powder- 1½ tsp (or use regular chili powder)
  • Turmeric powder- ¼ tsp
  • Ground Cumin- 1 tsp
  • Fennel powder- 1½ tsp
  • Salt- to taste
  • Fresh tamarind juice- 3 inch slice soaked in 5 tbsp warm water,
Instructions
  1. Rinse the kohlrabi stem and leaves under running water, dice into small cubes and chop the leaves. Keep aside.
  2. Soak 3 inch fresh tamarind slice in 5 tbsp warm water, combine the tamarind in water to release the juice, drain the juice, keep aside.
  3. Place a large non-stick pan over medium heat, add oil, let it turn hot.
  4. Add mustard seeds, let it splutter.
  5. Add cumin seeds and whole red dry chili, saute for a few seconds.
  6. Add onion and a little salt, saute till translucent.
  7. Add kohlrabi diced along with chopped leaves.
  8. Add ¼ cup water and cook covered till the kohlrabi turns fork tender.
  9. Open the lid, add chili powder, turmeric powder, ground cumin, fennel powder and salt, combine well.
  10. Add strained tamarind juice, combine well.
  11. Add ¼ cup more water and cook covered for 5 minutes.
  12. Have a taste and add more salt or chili powder if needed.
  13. If you want more gravy, add some more water and cook for a few minutes.
  14. I didn't add too much water so it was more like a dry dish.
  15. Serve warm as a side dish along with rice, chapati, roti etc
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/kohlrabi-curry-tangy/