Olkopi r dalna/ Kohlrabi curry
Olkopi or Kohlrabi, is a biennial vegetable, similar in texture to cabbage and broccoli stems. The vegetable is basically a gravy, which is thicker than the jhol or soup. This is a mild, but delectable gravy, and is essentially Bengali. I cook it often, whenever the vegetable is in season. Even if you have some old olkopi in the fridge, try this recipe, it will yield delicious results. Serve this as a pure vegetarian side, it does not even have onion or garlic. The dish is best served with plain steamed rice. The list of ingredients is not huge, but believe me it will be a dish, which is loved by all, family and guests.
Ingredients:
- Olkopi/kohlrabi
- Potatoes
- Cumin (whole)
- Bay leaf
- Cumin paste
- Ginger paste
- Turmeric powder
- Chilli powder
- Salt
- Sugar
- Garam masala
- Ghee (clarified butter)
- Oil
Preparation:
- Peel and chop the kohlrabi into cubes (roughly 1 sq”)
- Cube the potatoes similarly
- Heat oil in a wok and temper with cumin and bay leaves
- Add the kohlrabi and potatoes and fry till golden brown
- Add turmeric and chilli powder, cumin paste and ginger paste and salt, sugar
- Fry well till the masala is cooked
- Add enough water to cook the veggies
- When the gravy thickens, add ghee and garam masala and take it off the flame