Joy on Saturday (and a curry recipe)

A very ordinary Saturday morning that couldn't be more beautiful. Rain was predicted again for the afternoon so I harvested ingredients for tonight's dinner (recipe below) in time and picked fresh flowers. Absolute beauty in our backyard.

A kohlrabi curry recipe (plant based)

What you need

[see also notes below]

1 Cup = 250ml
1 Tbs = 15ml
1 Tsp= 5ml

• 1 Tbs vegetable oil (optional, see notes below)1 Tsp mustard seeds

• 1 Tsp cumin seeds

• 1 dry red chillies break into 3

• few dried curry leaves

• ½ Tsp Asafoetida (optional)

• ¾ cup (or) canned tomatoes

• salt to taste

• ¼ Tsp turmeric powder

• 1 Tsp chilli powder

• ¼ Tsp ground coriander

• ½ Tsp ground cumin

• 2 cups kohlrabi (approx. 2 pieces), peeled, chopped to thin cubes.

• ⅓ cup water

• 2 Tbs crushed peanuts

• 2 Tbs desiccated coconut

• ½ lime juiced

• coriander leaves to top

What you do

• In a deep skillet or kadai, heat oil on medium-low flame.

• Add mustard, cumin and let the mustard pop and cumin sizzle.

• Add red chillies, curry leaves, asafoetida and stir and stir till it smells nice.

• Add tomato followed, turmeric, chilli, coriander, cumin, salt and mix until wellStir a few minutes.

• Add chopped kohlrabi, water and mix until it is well coated with tomato masala. Close the pani with a lid.

• Reduce the heat to low setting and cook for around 10 minutes.

• Add coconut, crushed peanuts, coriander, lemon juice, mix well and turn off the heat.

• Serve hot kohlrabi curry with roti or rice.

Notes

I prefer to roast my spices in a dry pan, constantly stirring to avoid burning. So I don’t use oil.

I enjoy kohlrabi such that it is crunchy. Cook longer if you enjoy it softer, you may need to add some water. You could even pre-cook the cubes.

This is a freezer-friendly recipe and a perfect dish make a big batch ahead of time, once the curry cools down, divide it into the required portions into freezer-safe containers.

Defrost the kohlrabi curry the night before you plan to enjoy it. Take a portion out of the freezer and pop it in the fridge to thaw overnight. Reheat it slowly on low hear, stir occasionally.

We love to eat this curry with naan (flatbread) from my book Street Food India.