Kohlrabi Curry

Kohlrabi is sweeter and milder than broccoli, and will not aggravate Vata while also pacifying Pitta . This delightful green root vegetable is very beneficial when cooked in a proper way. Rich in fibre and potassium and vitamin C.

Serves 3

Ingredients

2 Kohlrabi (Peeled and diced about 300 gm.)

1 cup Kohlrabi (Leaves washed and cut up into small pieces)

1 Yellow Onion (finely diced)

2 Tomato ( Small sized finely chopped)

1 tbsp Ghee (divided)

1 1/2 tbsp Plain Greek Yogurt (Or just any plain yogurt)

1/2 tsp Turmeric

1 tsp Coriander Seed (Crushed in a mortar and pestle)

1 tsp Dried Ginger Powder

1 tsp Fennel Seeds (Powdered )

Himalayan Salt (to taste)

1/2 tsp Smoked Paprika

1 tbsp Fresh Coriander (chopped to garnish)

Directions

In a frying pan heat half the ghee add the diced Kohlrabi until the pieces start to brown slightly about 10 minutes. Remove from pan and set aside.

In the same pan add the remaining ghee and the diced onions. Sauté the onions until they change colour now add the turmeric powder, and the crushed coriander. Cook with the onions until the spices become fragrant. Now add the diced tomatoes and cook for another 5 minutes until the mixture starts to dry up a bit. Add the yogurt mix together then add the fried, diced kohlrabi. Cover the pan for about 3 minutes. Sprinkle the remaining spices including salt and cover for a few more minutes.

Finally add the chopped leaves and cook for another 5 minutes. The dish should be ready once the ghee starts to separate from the mixture. Garnish with fresh coriander leaves and serve with rice or quinoa.