I tend to cook this dish as vegan. You can also make this Sathvick, by removing the onion and replacing it with a bit more ginger. Again you can also use this as a side dish for an English meal to introduce a bit of spice!
Ingredients for serving 4
- Add your oil, set the pan at a slow heat. Add your cumin seeds and ajowan, when they begin to crackle add your onion.
- Cook the onion till it is light brown and then add your ginger and chilli, stirring frequently.
- Continue to cook this till the ginger is brown too, if the ginger starts to stick to the pan just add a couple of tea spoons of water and stir until it comes free.
- Once the mix is caramel coloured, add your dry spices and salt, you have now made your base (masala). You can cook any vegetable this way, it is so easy when you get familiar with the spices.
- Add your kohlrabi and combine the masala and vegetables, cover and cook on a medium heat for 5mins and then turn down to a lower heat for about 20mins, kohlrabi is quite firm, so you can't overcook it, equally it is just as pleasant left a bit crunchy. You can add a couple of tablespoons of water in at this stage to help the vegetable cook.
- Add the peas when the kohlrabi is cooked and cook for a further 5-10mins. If you are using fresh peas put them in a little earlier.
- Add the chopped coriander and serve as a main or side dish with roti, naan, or rice of your choice. We had it with Moongi daal tonight and roti, it was yummy!