Adapted from Cooking with Thas by Lori, Yorkville CSA Kohlrabi is popular throughout India; this recipe can be made without a lot of hard-to-find spices. The original recipe calls for a 3-inch slice of fresh tamarind soaked in 5 tablespoons of water. If you don’t have tamarind, lemon or lime juice mixed with sugar is a good substitute for tamarind’s sweet-sour taste.
3small kohlrabi with leavesabout 12 oz – bulbs cut into small chunks, leaves chopped
½tspground cayennemore or less to taste
¼tspground turmeric powder
1 ½tspfennel seedsoptional
Salt to taste
Fresh tamarind juicesoak a 3-inch slice in 5 TBS warm water, then strain, OR
5TBSlemon or lime juicemixed with 3 TBS granulated sugar
Cooked ricefor serving
Instructions
Place a large non-stick pan over medium heat, add oil, and heat until it is very hot but not smoking. Add the mustard, 1 tsp cumin, and pepper flakes, then sauté for a minute or two until combined and fragrant; if you’re using seeds, they should begin to crack. Add the onion and a pinch of salt and sauté until the onion is translucent.
Add the kohlrabi chunks and leaves. Add ½ cup of water, stir, cover the pot and simmer until the kohlrabi is easily pierced with a fork.
Uncover, add cayenne, turmeric, the rest of the ground cumin, and fennel seeds if using Stir to combine well. Add the lemon-sugar mixture or strained tamarind juice. Cover again and simmer for 5 minutes; add water, a few tablespoons at a time, if it begins to stick.
Taste and adjust salt and cayenne.
Serve with rice.
Notes
You can adjust the amounts of water that you add depending on whether you prefer dry or saucy dishes.