The heat of the summer needs light dishes. This dish comes together in half an hour.

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.

Cannelini Beans are astringent in taste with dry and cooling properties. They are Pitta and Kapha pacifying. But could aggravate Vata. The addition of kohlrabi and coconut milk balance the dish for all doshas. Omit the red chilis for aggravated Pitta.

4 servings

Ingredients

2 cups Kohlrabi (2 medium sized peeled & diced)

1 Yellow Onion (Finely diced)

1/4 cup Vegetable Broth

1 1/2 cups Cannellini Beans (300 gm can)

1 cup Organic Coconut Milk (220ml)

1 tbsp Ginger (Thinly julienned)

Sea Salt & Black Pepper (to taste)

1/4 Red Hot Chili Pepper (thinly sliced at a slant.)

2 Handfuls Cilantro (Fresh Coriander)

1/4 cup Basil Leaves (or a handful)

Directions

In a heavy bottomed pan sweat the diced onions add the vegetable broth and cook for about 5 minutes. Add the diced kohlrabi and cook for 10 minutes until the pieces have a bit of colour. Now add the beans after they have been washed a few times so there are no bubbles and ginger.

Lower the heat and cover the pan. Cook for another 5 minutes. Add the coconut milk and some cilantro. Cook until hot but not boiling. Garnish with basil and red chili and serve with rice or vermicelli noodles.