Ingredients for Spicy Kohlrabi
- 1 medium kohlrabi, peeled and diced into 1/2-inch pieces
- Vegetable Oil
- 2 bay leaves
- 2 cloves garlic, minced
- Serrano Peppers
- 1/2 teaspoon carom seeds (ajwain)
- Ground Coriander
- Black Peppercorns
- 1/4 teaspoon turmeric powder
- 1/2 cup water (or more as needed)
- Fresh Lemon Juice
- 1/2 teaspoon garam masala, for garnish
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How to Make Spicy Kohlrabi
- Peel and dice the kohlrabi into 1/2-inch pieces. Shred or mince the kohlrabi greens.
- Heat the oil in a medium saucepan or skillet over medium-high heat.
- Add the bay leaves and sauté for 15-20 seconds. Remove the bay leaves.
- Stir in the minced garlic, red pepper flakes, carom seeds, coriander powder, ground peppercorns, and turmeric powder. Sauté for 30 seconds, stirring constantly, until fragrant.
- Add the shredded kohlrabi greens and cook for 5-7 minutes, stirring occasionally, until slightly wilted.
- Add the diced kohlrabi, stir to combine, and cook for 2-3 minutes.
- Pour in 1/2 cup of water (or more if needed to prevent sticking).
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the kohlrabi is tender. Stir occasionally to prevent sticking.
- Uncover the pan and add the lemon juice. Cook for another 5 minutes, or until most of the liquid has evaporated and the dish is almost dry.
- Transfer the Spicy Kohlrabi to a serving dish.
- Garnish with garam masala and serve hot.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
6g
Carbs
0g
