1 kg (2.2 lb) Kohlrabi (ganth gobhi), with leaves
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
a pinch Asafoetida (hing)
Salt to taste
1 1/2 cups (375 ml) 2 fl oz Water
4 Dry red chillies (sookhi hi mirch), deseeded
1/2 tsp Tikki masala, crushed
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
a pinch Asafoetida (hing)
Salt to taste
1 1/2 cups (375 ml) 2 fl oz Water
4 Dry red chillies (sookhi hi mirch), deseeded
1/2 tsp Tikki masala, crushed
method
1. Separate the leaves of the kohlrabi and cut their stems. Peel the kohlrabi and slice into wafer-thin slices. Wash the leaves and slices well and keep aside.
2. Heat the oil in a heavy-bottomed pot; add kohlrabi, asafoetida, and salt. Stir and then add the leaves. Cook for 2 minutes.
3. Add water and dry red chillies. Cook covered on high heat for 10 minutes. Stir occasionally. Lower heat and add tikki masala. Stir well and cook uncovered on low heat for 5-7 minutes. Tradionally the gravy is thin in consistency, but you can cook it to your preference.
4. Serve hot accompanied with steamed rice.
2. Heat the oil in a heavy-bottomed pot; add kohlrabi, asafoetida, and salt. Stir and then add the leaves. Cook for 2 minutes.
3. Add water and dry red chillies. Cook covered on high heat for 10 minutes. Stir occasionally. Lower heat and add tikki masala. Stir well and cook uncovered on low heat for 5-7 minutes. Tradionally the gravy is thin in consistency, but you can cook it to your preference.
4. Serve hot accompanied with steamed rice.
serving amount
serves: 4 - 6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
