Tuesday, 13 November 2012

kohlrabi (German turnip) and peas subji

This is a relatively new vegetable to me. I love eating seasonally so when my husband brought these home from the market and I didn't know what to do with them I just made subji from it! I have since found out they are also good in stir fries.  It tastes a little like broccoli and has a turnip texture and tends to be quite sweet so marries well with peas.

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

  • I large Kohlrabi 6" diameter or the equivalent in smaller ones. remove the thick skin and dice it, the smaller the peices the quicker it will cook.
  • 1 cup or 200g of frozen peas
  • 3tbsp Light olive oil 
  • 1/2 Chopped onion ( I like to use red onion)
  • 1" fresh ginger peeled and finely chopped/ grated
  • 1 tsp Cumin/ Jeera
  • 1/2 tsp Oregano seeds/Ajowan
  • 1 -2 fresh green chilli's chopped (the more you put in the hotter it gets) - Optional
  • 1 tsp Garam masala
  • 1tsp Turmeric/ Haldi
  • 1 tsp salt
  • Hand full of fresh chopped coriander

Directions

  1. Add your oil, set the pan at a slow heat. Add your cumin seeds and ajowan, when they begin to crackle add your onion.
  2. Cook the onion till it is light brown and then add your ginger and chilli, stirring frequently.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

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