Spicy Kohlrabi

READY IN: 30mins
Recipe by Elmotoo

Indian side dish.

Top Review by Podkayne

I've never had kohlrabi prepared this way, or kohlrabi greens, but this was delicious—and using the greens appeals to my frugal side! Cooking the spices in oil always gives them a bold, exotic flavor, and this dish is no exception. I didn't cook this dish as long as directed, either frying or boiling. After about 10 minutes of boiling, even with the lid on, I found that, most of the water had evaporated on me and the diced kohlrabi was nicely browned, and while the vegetables were a bit firm, we like them that way. I forgot to buy a lemon, so we did without, though some lemon juice would have made the dish even better. I served this dish with brown rice and oily toor dal cooked with ginger, cloves, allspice, and dried chile. Thanks for posting this recipe!

Ingredients Nutrition


  1. Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens.
  2. Heat oil over medium high. Add bay leaves, sauté 15 - 20 seconds, remove.
  3. Stir in garlic, peppers, carom seeds, coriander, peppercorns, turmeric. Add greens.
  4. Cook, stirring occasionally, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat.
  5. Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover.
  6. Add lemon juice, cook until most liquid evaporates and dish is almost dry, about 5 minutes. Transfer to serving dish. Garnish with Garam Masala.

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