Stir-fried kohlrabi and stalks simmered in a flavoured tomato gravy. Serve hot and with freshly-made rotis.

NAVALKOL KI SABZI

Components

4-6 small kohlrabi (navalkol/ganth gobhi).
3 tbsps oil.
1 tsp cumin seeds.
1 1/2 tablespoons crushed ginger-garlic.
3-4 dried red chillies.
1 big onion, finely chopped.
2 green chillies, sliced.
1 cup fresh tomato puree.
Salt to taste.
1 1/2 tsps red chilli powder.
1/2 tsp turmeric powder.
3/4 tsp garam masala powder.
2 tablespoons chopped fresh coriander leaves + for garnish.
Rotis to serve.

Technique.

1. Cut the stalks of the kohlrabi and peel the bulb. Trim the edges and suffice into quarters. Similarly, roughly slice the stalks.
2. Heat oil in a kadai. Include kohlrabi and sauté on high heat for 4-5 minutes or till golden brown. Drain on a plate.
3. Heat the oil staying in the pan. Add cumin seeds and let them alter colour. Add crushed ginger-garlic and sauté for 1-2 minutes.
4. Add dried red chillies and blend well. Include the onion and green chillies and mix well. Cook till clear.
5. Add tomato puree, salt, mix and cook till the oil separates.
6. Add red chilli powder and turmeric powder, mix and cook for 2-3 minutes.
7. Stir in 3/4 cup water and cook till the mix comes to a boil.
8. Include the kohlrabi, chopped stalks and blend till well integrated. Cover and prepare for 5-6 minutes.
9. Include garam masala powder and coriander leaves, mix, cover and cook for 1-2 minutes.
10. Change the heat off, move the sabzi in a serving plate, garnish with coriander leaves and serve hot with rotis.

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