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.

Heat the oil in a heavy-bottomed pot; add kohlrabi, asafoetida, and salt. Stir and then add the leaves. Cook for 2 minutes.

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.

Serve hot accompanied with steamed rice.