Navalkol Ki Sabzi

Ingredients

• 4-6 small kohlrabi (navalkol/ganth gobhi)
• 3 tablespoons oil
• 1 teaspoon cumin seeds
• 1½ tablespoons crushed ginger-garlic 
• 3-4 dried red chillies
• 1 large onion, finely chopped
• 2 green chillies, chopped
• 1 cup fresh tomato puree
• Salt to taste
• 1½ teaspoons red chilli powder
• ½ teaspoon turmeric powder
• ¾ teaspoon garam masala powder
• 2 tablespoons chopped fresh coriander leaves + for garnish
• Rotis to serve

Method

1. Trim the stalks of the kohlrabi and peel the bulb. Trim the edges and cut it into quarters. Similarly, roughly chop the stalks.
2. Heat oil in a kadai. Add kohlrabi and sauté on high heat for 4-5 minutes or till golden brown. Drain on a plate.
3. Heat the oil remaining in the pan. Add cumin seeds and let them change colour. Add crushed ginger-garlic and sauté for 1-2 minutes. 
4. Add dried red chillies and mix well. Add onion and green chillies, mix well and saute till translucent. 
5. Add tomato puree, salt, mix and cook till the oil separates. 
6. Add red chilli powder and turmeric powder, mix and cook for 2-3 minutes. 
7. Add ¾ cup water, mix and cook till the mixture comes to a boil. 
8. Add the kohlrabi, chopped stalks, mix well, cover and cook for 5-6 minutes. 
9. Add garam masala powder and coriander leaves, mix, cover and cook for 1-2 minutes.
10. Switch the heat off, transfer the sabzi into a serving bowl, garnish with coriander leaves and serve hot with rotis.