Friday, December 20, 2013

Kohlrabi / Gaanth Gobi Sabzi

Kohlrabi or Gaanth Gobi as it is known in Hindi comes into the markets once the temperatures start cooling down. The ganth gobi is from the same family as the cabbage and has a slightly similar smell to cabbage only stronger.  Both, the bulb and the leaves can be used to make sabzi as long as you get tender leaves. Most times the ones we get in the market are mature kohlrabi and hence needs to peeled completely. The kohlrabi or gaanth gobi is rich in Vitamins and minerals and dietary fiber. It is a rich source of Vitamin C and also contains good amounts of many B complex groups of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin, etc. The ganth gobi also contains minerals like copper, calcium, potassium, manganese, iron, phosphorus, etc. 
At home, we peel the ganth gobi and dice into small pieces to make a thoran with a little grated coconut. It takes a little time to cook but care has to be taken to cook it till just crunchy.
Kohlrabi / Ganth Gobi - 250 gms
Green chillies - 2
Curry leaves - 5 to 6
Turmeric pwd - 1 tsp
Coconut, grated - 2 tbsp
Mustard seeds - 1 tsp
Salt to taste
Oil - 2 tsp
Peel the ganth gobi and dice it into small pieces and slit the green chillies and keep aside.

Heat oil in a pan and add the oil. When the oil is hot add the mustard seeds and let it splutter. Add the green chillies and the curry leaves and stir and immediately add the diced ganth gobi, the turmeric powder, salt and half a cup of water. Mix well and cover with a plate which can hold water. Add some water in a plate and cook on low heat. Check after 10 minutes, if the ganth gobi is cooked; it should still retain a little crunch and should not be overcooked. It should take about 10 to 20 minutes to cook, depending on how tender the ganth gobi is and how small pieces it is cut into. Add the grated coconut into it and toss it once before taking it off the heat.

Keep covered till ready to serve.

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