Ganth Gobhi Aloo
Himachali Kohlrabi with Potatoes
SERVES 4
Sitting peacefully in the lap of the snow-clad Himalayas, the state of Himachal Pradesh appears as though it sprang straight out of a children’s fairy tale. Tall, sleek pine trees, lush green landscapes, colours sprayed across the region in the form of flowering buds, trees laden with a variety of fruits, birds you never knew existed—it truly is an enchanting place.
And equally enchanting is the food you get there. Simple, traditional and delicious are the three words that sum up Himachali cuisine. Of all the different Himachali fruits and vegetables, the one I love using the most is kohlrabi.
Kohlrabi or knol khol is a unique vegetable. It’s a cross between kohl (cabbage) and rabi (turnip) and is a versatile ingredient. Its taste and texture are similar to those of cabbage, but not as sharp and a little sweeter. The best part about working with it is that it tastes splendid no matter how it is cooked (or not cooked).
INGREDIENTS
3 kohlrabis
1 (large) potato
3 tbsp clarified butter
¼ tsp asafoetida powder
1 tsp cumin seeds
1/8 tsp fenugreek seed powder
3 cloves, crushed
1 tsp garam masala powder
½ tsp dried ginger powder
½ tsp turmeric powder
1 tsp red chilli powder
½ tsp coriander–cumin powder
½ tsp ginger paste
½ cup tomato purée
¾ tsp salt or to taste
½ tsp sugar
2 tbsp fresh coriander leaves, finely chopped
METHOD
Cut kohlrabi into wedges and dice the potato. Melt clarified butter in a kadhai (wok) over medium heat. Add asafoetida powder, cumin seeds, fenugreek powder and crushed cloves. When the spices crackle, add kohlrabi and potato and sauté for 1 minute. Stir in ¼ cup of water, cover and cook till vegetables soften slightly. Mix in the remaining spice powders, ginger paste and tomato purée. Sauté for 3–4 minutes. Pour in 1 cup of water and cook till vegetables are tender. Mix in salt, sugar and coriander leaves and cook till sugar dissolves. Serve hot with roti or steamed rice.
