From our Ayurveda kitchen in Birstein
Tender kohlrabi with young leaves is now a particularly fine vegetable, which is gladly used at this time of year in the regionally adapted Ayurveda cuisine. The following recipe is taken from the new book "Die Ayurveda-Ernährung" by Kerstin Rosenberg, which will be published in June 2011 by Süd West-Verlag.
Kohlrabi Kashmir style
500 g kohlrabi
2 cloves
1 green chilli pepper
1 slice of fresh ginger
3 tablespoons ghee
1 tablespoon maple syrup
1 pinch of hing (asafoetida)
1 tsp turmeric, ground
1 tsp coriander, ground
½ tsp cumin seeds (cumin)
½ tsp methi (fenugreek seeds)
½ tsp garam masala
½ tsp ginger, ground
½ tsp salt
¼ tsp chili powder
2 tbsp finely chopped kohlrabi leaves
1 tsp finely chopped basil
1. peel and dice the kohlrabi. Grind cumin, methi and cloves in a mortar just coarsely. Clean, seed and finely chop the chilli pepper. Peel and finely chop the ginger.
Heat ghee in a pot and roast the spices from the mortar and the hing in it. Add the diced kohlrabi and stir-fry for 2 minutes. Turn down the heat, add about 50 millilitres of water and sauté the kohlrabi in the covered pot for a few minutes until soft. 3.
Add fresh chilli and ginger cubes, turmeric, coriander, garam masala, ginger and chilli powder and salt. Stir well until the spices are fragrant. Add 100 milliliters of water and cook the vegetables over low heat for 10 minutes till done. Finally, season with maple syrup to taste.
4. especially to balance the spring kaphas, it is now recommended to finely chop the tender kohlrabi leaves at the end and add them together with some fresh basil.
Good luck and enjoy cooking!
