Ganth Gobi (Kohlrabi inEnglish )is very important part of Kashmiri cuisine.It is usually prepared with its leaves in a aromatic gravy and served with rice.It is rich in vitamin and fiber with negligible fat and zero cholesterol.
Hmm it takes too much time to prepare but the flavor and taste are worth it.So lets start with recipe.yum
Ingredients:
Kohlrabi(ganth gobi)-3 in number
Garlic(roughly chopped)-1/2cup
Onion(roughly chopped)-3
Tomato(roughly chopped)-5
Green chilly(roughly chopped)-5
Ginger-a small piece
Olive oil- 4 tbsp
Fennel seeds-2 tsp
Black mustard seeds-2 tsp
Turmeric powder-1tsp
Coriander powder-2 tsp
Red chilly powder-1 tsp
Salt to taste
Garam masala-2 tsp
Water-as needed
Method:
Wash and soak Kohlrabi in water for some time.Now cut one Kohlrabi into six pieces right from stem bulb along with leaves.Break the stem of leave with hand from two or three places.Repeat the same procedure for rest two Kohlrabi .
Heat oil in a pressure cooker,add fennel seeds and black mustard seeds,allow to pop and add garlic,ginger,onion and saute till golden color appears.
In a blender add roughly chopped tomatoes and green chilly ,add the sautéed vegetables and seeds over the top and blend to make a puree.
Now back to the cooker,add the purée in it with all spices and salt.Cook till oil comes out and add about 1.5 liter of water.Let the water boil and add chopped Kohlrabi and cover the lid.
Now patience time..let it cook on low flame for 1-2 hours or 10 to 12 whistles.(checkout for water by shaking cooker ,if seems less turn off heat and add more water).
When it is cooked perfectly it leaves its own oil .Remove from heat when ready.
Serve hot with rice and onions.
Serve-4. Cooking time-2 hours
I just tried this and was amazing!!! didn't have the green peppers but did it without and just put less water, and it was so delicious! I will make it again soon and will try with the peppers. Thank you for sharing!