Kohlrabi - Indian Style
Thanks to CSA member Maya Tatineni for sharing this recipe. Maya says:
“Being of Indian origin, I mostly use [CSA] vegetables to make something that we usually eat with whole wheat tortillas. But [this] preparation tastes good by itself also. At least, we think so.”
2 to 3 kohlrabi
2 teaspoons mustard seeds*
1 teaspoon cumin seeds*
1 to 2 tablespoons grated coconut*
Pinch of turmeric*
Green chilies to taste
1 inch piece ginger
1/2 cup yogurt, room temperature
8 to 10 curry leaves* (optional)
1 to 2 tablespoons oil (Cook’s note: I tend to use olive oil, but you can use any oil you prefer)
Peel and chop kohlrabi into small pieces. Put the pieces in a pot with some water and a little salt and let them cook. In a grinder or blender, make a paste of the coconut, turmeric, 1 teaspoon of the mustard seeds, green chilies and ginger.
In another pot, heat a tablespoon or so of oil. Add the remaining 1 teaspoon of mustard seeds, and 1 teaspoon cumin seeds. When the seeds start splattering, add the curry leaves. (Stand away from the flame as they might splatter
initially.)
Add the ground paste and stir for a few seconds until the raw smell goes away.
Do not let it brown.
Add the kohlrabi pieces and mix everything together. Season with salt to taste. Reduce heat to low.
Beat the yogurt in a bowl until it is smooth, then add to the kohlrabi pieces.
Mix well and remove from heat.
(*Available in most Indian grocery stores. Grated coconut can usually be found in the freezer section.)