Aai discovered through our friendly farmer at the farmer's market that our very own desi knol khol (never knew of its existence in Hindustan) is what is popularly known as Kolrabi. While I wondered what aai could make out of yet another green leafy vegetable, she came up with this talasani for the root of this vegetable which is called the knolkhol. The greens are probably not that popular in India. Samar enjoyed this dish thinking it was his favorite batatya talasani. The recipe is similar to the Talasani. For the uninitiated, the talasani is made as follows
Ingredients:
knolkhol (or any other bhaji like potatoes cut into long thin stips)
7-8 garlic cloves (crushed)
1/2 tspn turmeric powder
2 tspn red chilli powder
11/2 tspn oil
Wash and peel off the skin of the knol khol. Heat oil in a pan. Add the crushed garlic followed by the knolkhol pieces. Stir well. Add salt. Cover for a few minutes. When cooked add turmeric and chilli powder.
Kolrabi greens stir fry
knolkhol leaves (chopped fine)
Chana dal (soaked)
1/2 tspn turmeric powder
2 tspn red chilli powder
frozen corn kernels
3 tspn green peas
mustard seeds
3-4 cloves garlic
salt to taste
11/2 tspn oil
Prepare a seasoning of mustard seeds. Add garlic, the greens, chana dal, corn and peas. Saute this mix and enjoy this upkari.
Alternately, try sauteing these greens in garlic for a few minutes. Add salt to taste.
An experimental dish that turned out pretty nice, me thinks!!
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