This is Kohl rabi (German turnip or turnip cabbage). This is also known as Ol kopi, Nool kol, Ganth gobi, Kadam, Naval kol, Al kol. This is an annual vegetable, and is a low, stout cultivar of cabbage. Kohlrabi can be eaten raw as well as cooked. This is available all over India in winter.
Here I used only Kohl rabi greens (leaves). I will show you later the recipe kohlrabi bulb. We call this Naval kol or Al kol in Maharashtra. We cook this bulb with prawns or dried prawns (sode) or chana dal.
- Kohl rabi /kadam greens/leaves with tender steams, chopped- 1 ½ cup (It should be tender/young and fresh.)
- Onion, chopped- 1 med
- Tomato, chopped- 1 med
- Turmeric powder- ½ tsp
- Asafoetida ( Hing)- ¼ tsp
- Mustard seeds- 1 tsp (if you are using mustrad oil, then omit this)
- Cumin seeds- ½ tsp
- Red chili powder 1 tsp
- Ginger~garlic paste- 1 tsp
- Oil- 2 to 3 tbsp (Kashmiri people use Mustrad oil but any other oil will do)
- Pressure cook or boil these chopped leaves till tender. Let it cool and squeeze.
- Heat oil in a kadhai or a pan. Add muster seeds and let them crackle.
- Add cumin seeds and saute for a while.
- Add chopped onion and saute it till it turns pink.
- Add turmeric powder, hing and saute for a while.
- Add tomato, ginger-garlic paste and salt. Saute till they turn soft.
- Add squeezed leaves and mix well.
- Cover and cook for 3-4 minutes on low heat.
- Serve hot with chapati or dal-rice.
This stir-fry veggie can be made with Spinach, Kai lan or Collard greens as well. Do not need to boil or precook spinach.