Kohlrabi, I've never heard this name before. It looks almost like a turnip with a bunch of leaves on the top. Last week when to shop groceries, I just happened to grab a bunch of Kohlrabi thinking they were turnips. Yesterday when I took them out from the refrigerator to cook, I ended up thinking what to cook with this. I didn't know what it tasted or how it smelled. I didn't even know its name. I googled for almost half-hour to find out its name. To my knowledge, these little bulb-shaped vegetables can be eaten raw or cooked, the leaves too can be eaten, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip and smells like cabbage while cooking. Check out this recipe.What I used:
Kohlrabi : 2 nos along with leaves
Spring Onions : 5 (chopped)
Onion : 1/2 (chopped)
Green chillies : 8 to 10 (slit lengthwise)
Ginger garlic paste : 1 tbsp
Fresh grated coconut : 3 tbsp
Urad dal : 1 tsp
Mustard seeds : 1 tsp
Red chillies : 2 (broken into small bits)
Cumin seeds : 1 tsp
Turmeric powder : a pinch
Salt : as required
Oil : 1 tbsp
What I did:
- Separate leaves of kohlrabi from the bulbs. Just the leaves, don't use the stem. Wash them and chop into pieces. Dice the bulbs too into cubes (That was the hardest part in cooking this recipe).
- In a pressure cooker take diced kohlrabi bulbs, add turmeric powder and just enough water to cover them and cook for 2 whistles.
- Heat oil in a kadai on medium flame, add mustard seeds, urad dal, cumin seeds and red chilli pieces.
- Once the seeds crackle, add green chillies and ginger garlic paste and saute for a while.
- Add chopped onions and chopped spring onions and saute till the onions turn light brown.
- Add cooked kohlrabi along with the chopped leaves, cover and simmer till all the water oozed out from spring onions is absorbed.
- Add salt and freshly grated coconut.
- Serve with plain rice or chapatis.