Kohlrabi stir fry is a simple, tasty, healthy  side dish for daily lunch menu. You can pair it with sambar, rice and a stir fry. It tastes good with chapathi or jowar roti too. It is vegan and a low calorie dish. 

Some days we avoid using onion and garlic for religious or personal interests. Today’s recipe is a no onion recipe

Kohlrabi or German Turnip is a cruciferous vegetable and  belongs to the family Brassica Oleracea, same species as cabbage, cauliflower and brussel sprouts. It grows above the ground and looks like a turnip, but it is neither a root vegetable nor belongs to the turnip family. It has long leafy stems as an alien and a round bulb which may be purple, light green or white. The inside is white yellow. The bulb as well as the leaves are used in cooking. Kohlrabi lends a different taste on cooking which is different from cabbage. 

The stalk is used in salads. The leaves are used in dal and stir fry. The vegetable can be used in different dishes as stir fry, sambar and chutney. 

Knolkhol is a good source of nutrients as Vitamin C, B6, potassium and magnesium. It is also a good source of anti-oxidants. 

Kohlrabil is called by different names in different regions. It is Navilkosu in Kannada, Navalkol in Maharashtra, monj hakh in Kashmiri and Su Hao in Bengali. 

a bowlful of kohlrabi stir fry

How to use kohlrabi in cooking:

Wash the vegetable, remove the leaves if any. Here, we are not using the greens in any way. Remove the skin and chop it. The middle portion is hard and discarded. 

Kohlrabi Stir Fry

Ingredients: 

• 2 tablespoon oil
• 1/2 teaspoon mustard
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• 1 teaspoon bengal gram
• 1 teaspoon urad dal
• 4 green chilli
• a few curry leaves
• 1/2 kilogram kohlrabi
• salt to taste
• 1/2 cup fresh coconut

Method :

1. Wash, peel the skin  and chop the vegetable.
2. Take oil in a pan. Add mustard seeds, as it crackles, put bengal gram, urad dal, turmeric powder and asafoetida. Now, add green chilli to it along with a few curry leaves.
3. Put the chopped kohlrabi to it along with a little salt.
4. Sprinkle a little water to it.
5. Allow it to cook for sometime. Close a lid, it helps in proper cooking. 
6. Once it is cooked, add grated coconut and fresh coriander to it. 
7. Kohlrabi stir fry is ready to serve. 

Take a tip : 

• If you want it spicy, add two more green chilli.
• A small piece of grated ginger put in the seasoning  lends a good taste to it. 
• Coconut must be fresh, adjust the quantity as per your taste. 
• I have chopped kohlrabi here, as it is done in my home.. You can cut it into small pieces. 

Other South Indian recipes 

lemon rasam

cucumber stir fry

About the event : 

      Priya Iyer suggested  “No Onion Garlic Stir Fry or Curry ” at Shhh Secretly Cooking Challenge for the month of September. Priya has prepared a delicious gravy dish Sweet Corn Masala for the theme,  do check it out. 

Here, we are paired with a parter, exchange two ingredients and the dish is prepared using those ingredients. Later, it is put in the group for guessing. It is a fun way to  engage with like minded individuals. I was paired with Mayuri Patel. She is a versatile cook  whom I have closely seen in my blogging journey. I discussed about my plan to prepare kohlrabi stir fry and she gave me kohlrabi and urad dal as the secret ingredients. Mayuri Patel wanted to make Methi Corn Malai and I suggested jaggery and cumin accordingly. It is something which my children will relish, will be making it soon. 

kohlrabi stir fry

If you ever make Kohrabi Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or evergreendishes on Facebook.  Until next time, Happy Cooking ! Be happy and cheerful.