Kohlrabi (ganthgobhi) Curry

   

This vegetable is easily available here. Sweet and crunchy I have made pickles with it. Today tried making this curry as a dear friend treated me to it. Followed her recipe with few changes. This is inspired by Kashmiri cuisine. The flavors of dry ginger and fennel enhance the flavor of the vegetable. 

INGREDIENTS 

1 large kohlrabi sliced thick 

2 potatoes sliced thick 

1 small onion sliced 

1 tbsp ginger garlic chili crushed 

1/2 cup tomato purée 

1 cup chopped spinach ( I used 1/2 cup frozen) 

1 red chili dry 

2 tbsp oil 

1/4 cumin 

1/2 tsp ginger powder 

1/2 tsp fennel crusted 

1 tsp coriander powder 

1/2 tsp chili powder 

1/2 tsp turmeric powder 

Salt 

METHOD

1. Heat oil, add cumin and red chili and sauté. 

2. Add crushed ginger garlic and sliced onions. Sauté. 

3. Add all dry spices and sauté for few seconds. 

4. Add the vegetables and mix well. 

5. Add tomato purée and 1/2 cup water. 

6. Mix well and pressure cook for about 10 mins. 

7. Release pressure and serve hot with hot parathas.