Gingery Kohlrabi


You've probably spotted knobby purple or green kohlrabi at the farmers market recently and wondered what this odd-shaped thing with the weird name is! Well, it's a fantastically versatile vegetable with a taste and texture somewhere between cabbage and broccoli stems.

If you’re German you definitely know about this vegetable. If not, read on to discover a new exotic vegetable today. Popular in Germany and Eastern Europe, kohlrabi is also a staple of the gorgeous Kashmir region in India, where it is known as knolkhol or ganthgobhi. The name derives from Kohl (cabbage) and RĂ¼be (Beet, Turnip), or Rabi as it is called in Switzerland.

This spherical vegetable, is actually a cabbage, although it looks more like a white turnip. You will be surprised to know how nutritious this little vegetable is. It is an excellent source of vitamins and dietary fibre and is particularly a rich source of vitamin-C. Time to try this, what say?

Preparation Time: 10 minutes
Cooking Time: 15 mins
Serves: 2

  • 1.5 tbsp olive oil
  • 1 kohlrabi (about 300-350 gms)
  • 2 tsp ginger finely chopped
  • 2 green chillies, chopped
  • 1.5 tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp chilli powder (optional)
  • Asafoetida
  • Salt to taste

  1. Peel and chop the kohlrabi, cut into cubes.
  2. Chop the leaves roughly and keep aside.
  3. Heat oil in a pressure cooker. Add the cumin seeds and a big pinch of asafoetida. Allow to splutter for a minute and add the green chillies and ginger.
  4. Saute for 2 minutes and add the kohlrabi.
  5. Stir in red chilli powder, turmeric, and salt. Mix well and cook uncovered on medium heat for about 7-8 minutes.
  6. Mix in the kohlrabi leaves if any and stir gently.
  7. Pour in about a cup of water and pressure cook for 3 minutes.
  8. Enjoy this dish hot with a bowl of rice.

Jovi’s Notes
Try adding ¼ teaspoon of fennel powder for an authentic Kashmiri cuisine taste.