Spicy Kohlrabi
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4-5 medium kohlrabi, with greens, washed, about 2 lbs. (1 kg)
- 44.37 ml vegetable oil
- 4 bay leaves
- 4.92 ml finely chopped garlic
- 2 serrano peppers, finely chopped (optional)
- 2.46 ml crushed carom seeds
- 14.79 ml ground coriander
- 2.46 ml cracked black peppercorns, to taste
- 2.46 ml turmeric
- 354.88-473.18 ml water
- 29.58 ml fresh lemon juice
- 2.46 ml garam masala (to garnish)
directions
- Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens.
- Heat oil over medium high. Add bay leaves, sauté 15 - 20 seconds, remove.
- Stir in garlic, peppers, carom seeds, coriander, peppercorns, turmeric. Add greens.
- Cook, stirring occasionally, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat.
- Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover.
- 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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Reviews
-
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!
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York