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 Rübe (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
- 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)
- Salt to taste
- Peel and chop the kohlrabi, cut into cubes.
- Chop the leaves roughly and keep aside.
- 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.
- Saute for 2 minutes and add the kohlrabi.
- Stir in red chilli powder, turmeric, and salt. Mix well and cook uncovered on medium heat for about 7-8 minutes.
- Mix in the kohlrabi leaves if any and stir gently.
- Pour in about a cup of water and pressure cook for 3 minutes.
- Enjoy this dish hot with a bowl of rice.
Try adding ¼ teaspoon of fennel powder for an authentic Kashmiri cuisine taste.