Kohlrabi or Turnip Bhaji/Sabji With Optional Peas-1
Ganth-Gobhi aur Matar ki Sabji-1
Mamta Gupta
Both Kohl Rabi, as well as turnips can be cooked this way. It is a simple yet tasty dish, give it a try.
Serves 2-3
Ingredients
2-3 Kohlrabi or turnips (if there are fresh leaves attached when you buy them add them to the bhaji too).
1 cup frozen peas-optional (you can also use fresh peas, boiled in microwave first)
1-2 tbsp. oil
1 tsp. cumin seeds or you can use mustard/nigella seeds
A pinch of asafoetida powder
1 dry red chilli, roughly broken
1 teaspoon of grated/finely chopped ginger root
2 cloves garlic, peeled and grated/finely chopped
1 tsp. salt, adjust to taste
1/2 tsp. or less turmeric powder
1 tsp. coriander powder
1/4 tsp. chilli powder (optional)
Salt to taste
1 tbsp. dessicated coconut, soaked in milk
Instructions
Peel and cut the kohlrabi into small cubes.
Heat oil in a pan and add cumin seeds and asafoetida. When the seeds crackle/turn brown, add red chilli, ginger and garlic. Fry for a few minutes.
Add Kohlrabi, peas, turmeric, chilli powder, coriander powder and salt. Stir well. Turn the heat to low and cook covered until almost done.
After a few minutes, add the coconut milk mixture, stir and cook covered again for a few minutes.
Take lid off and turn heat to high. Stir fry until excess water is absorbed and the vegetables look a little shiny.
Serve with hot Plain Parathas.
You can add Garam Masala at the last step of cooking
