1 kg (2.2 lb) Kohlrabi (ganth gobhi)
1 cup (200 ml) 7 fl oz Vegetable oil for frying
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 - 4 Cloves (laung)
2 Bay leaves (tej patta)
2 Black cardamom (badi elaichi)
1 Cinnamon (dalchini), 2 inch stick
Salt to taste
a pinch Asafoetida (hing)
2 tsp (4 g) Red chilli powder
2 tbsp (60 g) 2 oz Yoghurt (dahi)
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
1 tbsp (5 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
1 cup (200 ml) 7 fl oz Vegetable oil for frying
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 - 4 Cloves (laung)
2 Bay leaves (tej patta)
2 Black cardamom (badi elaichi)
1 Cinnamon (dalchini), 2 inch stick
Salt to taste
a pinch Asafoetida (hing)
2 tsp (4 g) Red chilli powder
2 tbsp (60 g) 2 oz Yoghurt (dahi)
1 cup (250 ml) 8 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
1 tbsp (5 g) Aniseed (saunf) powder
1 tsp (2 g) Garam masala
method
1. Wash the kohlrabi, cut into 1/2 inch-thick rounds. Pierce all over with a fork and keep aside.
2. Heat the oil (for frying) in a pan. Fry the rounds to a golden brown. Keep aside.
3. Heat 4 tbsp oil in a deep pot. Add cloves, bay leaves, black cardamom, cinnamon stick, salt, and asafoetida; saute on low heat.
4. Add red chilli powder mixed with yoghurt, stirring vigorously till the oil separates. Ensure that it does not stick to the bottom.
5. Add water, kohlrabi, ginger powder, aniseed powder, and garam masala. Stir well and cook on high heat until the gravy thickens and the oil separates. Serve hot.
2. Heat the oil (for frying) in a pan. Fry the rounds to a golden brown. Keep aside.
3. Heat 4 tbsp oil in a deep pot. Add cloves, bay leaves, black cardamom, cinnamon stick, salt, and asafoetida; saute on low heat.
4. Add red chilli powder mixed with yoghurt, stirring vigorously till the oil separates. Ensure that it does not stick to the bottom.
5. Add water, kohlrabi, ginger powder, aniseed powder, and garam masala. Stir well and cook on high heat until the gravy thickens and the oil separates. Serve hot.
serving amount
serves: 6
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