Monji Kalia (Kohlrabi Stew, Indian Style)
"I was looking for ideas to use up some kohlrabi that I picked up. I found this recipe and thought it looked different. I have not tried it yet. Serving size is a guess."
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 1⁄4 lbs kohlrabi (ganth gobhi)
- 8 fluid ounces vegetable oil
- 4 cloves
- 2 black cardamom pods, crushed
- 1 pinch asafoetida powder
- 1 cup water
- 1 teaspoon turmeric powder
- 1 teaspoon ginger powder
- 1 tablespoon ground aniseed
- 1⁄2 teaspoon garam masala
- salt
- 2 tablespoons yoghurt
- 2 tablespoons milk
- 3 green cardamom pods
directions
- Wash, peel and cut the kohlrabi into 1 inch cubes.
- Heat the oil and fry the kohlrabi until golden. Drain and keep aside.
- Heat 3 tbsp oil in a deep pot; add cloves, black cardamom, and asafoetida. Fry a little and then add water. Cover to prevent the oil from spattering.
- Add the kohlrabi, turmeric powder, ginger powder, aniseed powder, garam masala, and salt. Cook on high heat for 10 minutes.
- Add the milk and yoghurt (whisked together), stirring constantly till it comes to the boil. Cook for S minutes and then remove from heat.
- Heat 1 tbsp oil in a small pan, saute the cardamom and add to the pot. Serve hot.
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RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds.
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