Don’t be intimidated by kohlrabi/noolkol! This root vegetable is easily adaptable to many flavors and keeps it’s crunch. Delicious and Nutritious. This Kohlrabi/Noolkol Edamame Fry is a vegetarian lovers meat dish.
I’m always curious about other people’s comfort food. The stuff you eat when you’re sick or sad. I feel like it tells you so much about that person, where they came from, what they turn to feel better.
And when I ask people so many secrets spill out, gooey mushy nostalgic childhood food, some’s grandmother’s mutton, someone else who goes to a tiny box-line restaurant in old Shivajinagar for the flavors of that chicken that’s unbeatable, some else, who makes an elaborate meal from scratch to lose themselves in the method and to forget.
For me though it’s anything peppery and anything vegetarian. I can’t quite tell why. The pepper is so vicious and yet the outcome is so light and flavorful. I like how they both come together in anger and grace(cause I always go crazy with pepper), makes my nose turn a little like rudolph and my throat burns ever so slightly but also soothes me. And after I’ve had it and there’s a bit of perspiration on my upper lip because I made it spicy on purpose I feel like I’ve done myself a good turn and now it’s all just a little bit better than it was.
This dish and many of what I learnt from my mom does that to me. This is inspired by my mom’s very popular noolkol/kohlrabi pepper curry.
Noolkol/Kohlrabi is a cool weather vegetable. You could easily substitute it with turnips, which is equally good.
Kohlrabi/Noolkol Edamame Fry
Noolkol/Kohlrabi
A member of the cabbage family, kohlrabi is a cool season vegetable that has little tolerance for freezing temperatures. The plant is generally grown for the bulbs, but the young greens are also flavorful. However, growing kohlrabi greens for harvest will reduce the size of the bulb. Both the bulb and the greens are nutrient rich, filled with fiber and high in both Vitamins A and C.
Read more at Gardening Know How: Eating Kohlrabi Greens: Tips For Harvesting And Cooking Kohlrabi Leaves https://www.gardeningknowhow.com/edible/vegetables/kohlrabi/harvesting-kohlrabi-leaves.htm
Noolkol Fry
Prepping the kohlrabi is probably the longest task in making this vegetable. After buying noolkol/kohlrabi, make sure to use it within a couple of days or else it gets fibrous which is not fun to eat.
Here, I’ve used edamame which is healthy and works great as a combo. You could add peas in the end or just make this fry with only kohlrabi.
- 1 tbsp olive oil or canola oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 10-12 curry leaves
- 1 onion, finely chopped
- 1 tbsp fresh ginger and garlic crushed(has to be fresh)
- 2 kohlrabi/noolkol, peeled and cut to small pieces
- 1 tomato, finely diced
- 1 cup edamame or peas
- 1 tsp chili powder
- ⅓ tsp turmeric powder
- Salt
- ½ tsp pepper
- cilantro to garnish
- In a non stick pan or a cast iron pan, add the oil and let it get hot. Add the mustard seeds and cumin seeds, along with curry leaves. Let it pop for a minute.
- Add the onion and saute for 30 seconds before adding the ginger and garlic paste. Keep the heat on low and saute for another minute. Add the kohlrabi pieces, tomato, chili powder, turmeric powder and salt. Keep tossing and sauteeing for 2-3 minutes. Add the edamame. Add ½ cup of water. Reduce the heat and cover and simmer for about 15 minutes or until the kohlarbi is cooked fully. Open the lit and dry out the curry. Add the crushed fresh pepper, garnish with cilantro.
- Serve with chapathis.
If you make this Kohlrabi/Noolkol Edamame Fry, do tag me on social media at #foodfashionparty. I’d love to see it.
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Looks super comforting and delicious with homemade flatbread!