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Wednesday, January 8, 2014

Ganthi Kobi Masala (Khol Rabi Curry)

Kohl Rabi, Knolknol, Ol Kopi, Ganth Gobi, Ganthi Kobi, Cabbage Turnip. Call it by any name, this was not exactly my favorite vegetable when I was a kid. In fact I do not remember when I had last eaten it after moving out of my parents home. Till now. The demands made by my two year old on my time and energy levels has made me a lot less discerning about what gets on my plate.

Another reason to try out this vegetable was the apparent health benefits that it has.  Not only is it loaded with vitamins(Vitamin A, B-complex vitamins and carotenes) and minerals(potassium, manganese, iron, copper, calcuim and phosphorus), also it has only 27 calories per 100 gms and no cholesterol which makes it a delight for weight watchers (especially when consumed as a salad). Phytochemicals in Kohl Rabi also protect against colon and prostrate cancers. The leaves are also edible and rich in Vitamin C. So read on for the recipe:
















Preparation Time - 20 mins

Ingredients - 2 large Ganthi Kobi, 1 large onion, 1 large tomato, 7-8 garlic flakes, 1/2 inch ginger, 2 dry red chillis, 1 tsp cumin, 1/4 tsp turmeric, 1/4 tsp chilli powder, 1 tsp sugar, a pinch of asafoetida, 1/6 tsp garam masala, salt to taste, 5-6 tsp oil.

Preparation - Peel and chop the khol rabi into small pieces.

Grind the onion, garlic flakes, ginger, 1 dry red chilli and cumin into a smooth paste.

Cooking - Heat 3 tsp of oil in a wok. Add the chopped khol rabi/ganthi kobi pieces. Stir fry for 5-6 minutes. Switch off the flame and remove from the wok.

















Add the remaining oil into the wok. Add the masala paste and fry for 3-4 minutes. Add the sugar, red chilli powder, turmeric and asafoetida. Fry for 1 minute.

Add the chopped tomato and cover with a lid for 1-2 minutes. Once the tomatoes soften, mash them lightly. Add the fried khol rani/ganthi kobi along with salt.

Mix with the masalas and stir fry for 3-4 minutes. Add 2/3 cup of boiling water to the wok.

Cover with a lid. Simmer for 5-6 minutes or till the khol rabi turns soft (but not mushy). Turn the flame high to evaporate excess water if any.


















Serve hot. While it is best with rotis, I  enjoyed this dry curry with rice and curd.


































Sending this to the event Healthy Vegetarian Side Dishes hosted by Nandoo's Kitchen and Priya's Versatile Recipes .



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