Kohlrabi Perugu Pachadi (Kohlrabi in Yoghurt)

What I used:

Kohlrabi : 1 bulb
Curd / Yoghurt : 1 cup
Fresh grated coconut : 2 tbsp
Fenugreek seeds : 1 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Curry leaves : a few
Red chillies : 1 (broken into bits)
Green chillies : 3 to 4 (slit lengthwise)
Salt : as required
Turmeric power : a big pinch
Oil : 1 tbsp

What I did:

• Peel off the kohlrabi and cut into small cubes.  Pressure cook them with just enough water for 2 whistles or can be microwaved until boiled or can be boiled in vessel on the stove.
• In a saucepan, heat a tbsp of oil and add mustard seeds, cumin seeds, fenugreek seeds and red chillies. 
• Saute for a while and add the boiled kohlrabi, salt and freshly grated coconut.  Simmer for two minutes.
• In a bowl whisk yoghurt along with turmeric powder. 
• Add the cooked kohlrabi mixture to the yoghurt an mix thoroughly.  Adjust salt if needed.
• Goes well with rice.