Don't be intimidated by kohlrabi! This root vegetable is easily adaptable to many flavours and keeps it's crunch. Delicious and Nutritious.
Author: Ash
Recipe type: Lunch, Dinner
Cuisine: Indian
Serves: 4
Ingredients
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
Instructions
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.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/01/26/kohlrabi-noolkol-edamame-fry/