From World Vegetarian
Serves 4 to 6
2 pounds kohlrabi heads (about 6 good-sized ones, weight without leaves)
2 tablespoons peanut or canola oil
½ teaspoon whole cumin seeds
Generous pinch of asafetida (see note)
1 to 4 dried hot red chiles (according to desired heat)
5 medium tomatoes, peeled and finely chopped, or 3-4 medium canned tomatoes, finely chopped, plus ½ cup liquid from the can
¼ teaspoon ground turmeric
3/4 teaspoon salt
¼ teaspoon sugar (if the tomatoes are sour)
1. Cut off about 1/8 of each kohlrabi at the bottom end. This end is fairly coarse. Peel the rest and cut into chunky quarters just as you would quarter an apple.
2. Put the oil in a medium pan and set over medium-high heat. When hot, put in the cumin seeds. A second later, put in the asafetida (if using) and the red chiles. Stir briefly until the chiles turn dark, a matter of seconds.
3. Now put in the kohlrabi (and garlic, if using). Stir once or twice and quickly put in the tomatoes, turmeric, ¾ cup of water, salt, and sugar. Stir and bring to a boil. Cover, turn the heat down to low, and simmer very gently for 30-35 minutes, or until the kohlrabi is tender (pierce with a tip of a knife – it should go in easily).
4. Remove the red chiles before serving.
NOTE: You may substitute 1-2 cloves of finely chopped garlic for the asafetida if you wish, putting it into the oil at exactly the same time as the quartered kohlrabi.
Submitted by Lisa Bretherick