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Ganth gobhi, or kohlrabi, is also known as knol khol, German turnip, German cabbage, and Turnip cabbage. It belongs to the same family as cauliflower, cabbage, and broccoli. Ironically, it is not part of the turnip family, despite having a common name.
This recipe is for a dry type of dish made in the North-Indian Punjabi style. We have used the tender leaves and have not removed the skin. You may choose to omit the leaves and remove the skin—but in that case, the nutrients that are contained within the thick skin will be lost. On the other hand, the dish will take much less time to cook.
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Serves 3 to 4 people
- 500 grams ganth gobhi (kohlrabi)
- 2 tablespoons oil
- 3 tomatoes, pureed
- 2 onions + the cloves of 1 garlic bulb, ground
- 1 tablespoon ginger paste
- 3 to 4 teaspoons hara dhania (cilantro), chopped
- 1 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 cup water
- Cut off the stalks and wash the kohlrabi well. Cut it into medium-thick slices without peeling the skin. Use the tender leaves as well.
- Heat oil in a pan and then add the onion-garlic puree. Saute until the water almost cooks off.
- Add the ginger paste and roast until the masala turns a light brown color.
- Add the tomato puree, the rest of the spices, and the salt. Cook for 2 to 3 minutes.
- Add the kohlrabi and stir-cook for 2 to 3 minutes. Add the hara dhania and cover with a lid.
- Cook for 5 to 7 minutes on low heat, checking periodically. If the masala is getting dry, add a little water and carry on cooking. We added 1 cup of water while cooking, and the vegetable took about 30 minutes to cook.
- Remove when done. Garnish with some chopped tender kohlrabi leaves.
© 2018 Rajan Singh Jolly