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Home Cooking 2


Suvro | May 2, 2005 08:23 PM

There is a post on the International Board asking for translations of a number of spices for a kohlrabi recipe.

First what was asked:
Shonth - not sure
Badiyan - not sure
Zeera - cumin seeds
Heeng - asafetida
Sonph - fennel seeds

Here is my kohlrabi recipe from the state of West Bengal in India. This root vegetable is called olkopi (sounds like kohlrabi) and is popular as a winter vegetable.

2 medium sized kohlrabis
salted water for boiling
4 potatoes
1 pinch turmeric
1/2 tsp salt
4 tbsp oil
1 dried bay leaf
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp cumin powder
1/2 tsp turmeric powder
1/2 tsp chili powder
make a paste of the above 3 powders with a little water
1 tomato - halved and sliced
water to taste
salt and sugar to taste

1) Peel thick greenish (or whitish) skin off kohlrabi. Dice into 1/2" cubes.
2) Bring salted water to boil in pan. Add kohlrabi and cook on medium heat for 5 mins or till slightly fork tender. Drain and keep aside.
3) Peel potatoes. Dice into 1/2" cubes. Sprinkle generously with salt and pinch of turmeric. Turn to coat evenly.
4) Heat oil in wok over medium heat. Add potatoes and fry for 5 minutes till they brown. Remove and keep aside.
5) In the wok, add the bay leaf, cumin and fennel seeds and let them sputter. Then add the paste of spices, and cook for 2-3 minutes on medium heat, till oil separates.
6) Now add tomatoes and 1/2 tsp salt, and cook till the tomatoes melt and get homogenized.
7) Now add the kohlrabi and potatoes and mix well, and cook for 5 minutes.
8) Add 1/2 cup water and salt and sugar to taste (it should have a hint of sweetness to counter the slight acidity from the tomatoes, and salt should balance the sugar and acidity). Bring to a boil and let it simmer for 3-4 mins.

Remove and serve with plain rice. It is part of a multi-course Indian meal.

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