Kohlrabi Curry

# of servings:  4
Preparation Time:  10 mins	Cook Time:  20 mins

Called by different names, 'kohlrabi, knol khol, German turnip, navilu kosu, geDDe kosu, shalgam', this nutritious vegetable belongs to the cabbage family.  It's inherent distinct flavor and fragrance makes this dish stand out and taste like none other.  With a unique blend of spices and ingredients, this curry certainly makes the list of  'must-try' delicacies!

Ingredients:

• Cubed kohlrabi - 4 cups
• Cubed potatoes - 1.5 cups
• Finely chopped tomatoes - 2 medium
• Turmeric - 0.5 tsp
• Grated coconut - 1 cup
• Cloves - 5
• Cinnamon - 1 inch
• Green chili paste - 1.5 tsp
• Ginger - 1.5 inch
• Garlic - 5 cloves
• Onion - 1 medium
• Coriander leaves - 12-15 stalks
• Salt

Method:

• Peel and chop the kohlrabi into cubes
• Cube the potatoes
• Chop the tomatoes finely
• In a cooker-vessel, heat a little oil and add the turmeric ('Saute' mode in IP)
• Immediately add the chopped tomatoes
• Blend together, grated coconut, cloves, cinnamon, green chili paste, ginger, garlic, onion and coriander leaves into a smooth paste
• When tomatoes become soft, add this paste to the vessel
• After the raw smell goes away, add salt and mix well
• Now add the raw, chopped potatoes and kohlrabi
• Add half a cup of water if needed and mix well
• Close the lid and pressure cook ('Pressure' mode for 7 minutes in IP)
• Serve hot with roti, chapati or rice

Tips and Tricks:

• Be sure to pick tender kohlrabi.  It can be checked by digging a finger-nail at the top.  Nail should go in easily. If it feels fibrous, it won't taste good
• Peeling the kohlrabi with a knife may be easier than with a peeler as the skin tends to be tough and fibrous
• Potatoes add a lot of flavor and body to this vegetable and gravy combination.  Be sure to use them

Pictures: 

Final Outcome: