I had 2 Kohlrabi (New Veggie #17) left over from the weekend and I also had some store-bought naan left over from my radicchio pizza also from the weekend. I was itching for some home-made subzi so that I could eat it with naan and this is what I came up with.
Prep Time: 30 min.
Ingredients:
- 2 small kohlrabi, finely diced (not like mine!).
- 1 small onion, or a Leek, finely sliced (New Veggie #8).
- 1 cup baby spinach (or use Kohlrabi leaves)
- 1/2 cup coconut milk
- 2 tsp mustard seeds
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp turmeric
- salt, to taste.
Directions:
Preheat coconut milk in a deep pan and add spices. Cook for a few minutes to release the aromas and then add onion/leek and cook for a few minutes. Then add diced kohlrabi, cover and simmer until almost cooked. Add baby spinach or chopped kohlrabi greens, allow to wilt and serve with warm naan.
Nik's Reaction: He tried 1 little piece of kohlrabi and spit it back out!
My Assessment: This meal was reminiscent of evenings at home with a sabzi and roti and I really enjoyed the feel of breaking break with my hands and rolling it around the veggies. The mustard seeds and coconut milk gave this recipe a distinctive taste of Southern India. Next time, I'm going to make kohlrabi the Punjabi way - which is what I grew up eating. Kohlrabi get an awesome A++.
Nik's Reaction: He tried 1 little piece of kohlrabi and spit it back out!
My Assessment: This meal was reminiscent of evenings at home with a sabzi and roti and I really enjoyed the feel of breaking break with my hands and rolling it around the veggies. The mustard seeds and coconut milk gave this recipe a distinctive taste of Southern India. Next time, I'm going to make kohlrabi the Punjabi way - which is what I grew up eating. Kohlrabi get an awesome A++.
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