Serves: 4
Total Calories: 223

1/2 teaspoon Kashmiri Garam Masala
2 to 3 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon coarsely ground fenugreek seeds
4 whole cloves
1/8 teaspoon ground asafoetida
4 to 6 small kohlrabi with greens (about 1 pound), peeled and cut into 3/4 inch pieces, and the leaves finely chopped
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 cup water, or as needed
Freshly ground black pepper, or to taste

1. Prepare the garam masala. Then heat the oil in a large nonstick wok or saucepan over medium-high heat. Add the cumin and fenugreek seeds, cloves, and asafoetida they should sizzle upon contact with the hot oil. Quickly add the kohlrabi and leaves and cook, stirring, 5 to 7 minutes over medium heat. Mix in all the remaining ingredients (except the water and black pepper) and continue to cook, stirring, 2 to 3 minutes.

2. Add the water, cover the pan, and bring to a boil over high heat. Reduce the heat to low and cook, stirring occasionally, until the kohlrabi is tender and most of the water has evaporated, 20 to 25 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 223
Calories from Fat: 60

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