This recipe is a riff on the well known eggplant dish baingan bharta. This time I have used kohlrabi as the main ingredient. If you do not have enough kohlrabi you can add some turnip.
1 ½ pounds (6-8 medium sized) kohlrabi, peeled and quartered
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
½ teaspoon cumin seeds
1 medium onion, finely chopped
1 green finger chile, deseeded and finely chopped
1/8 teaspoon cayenne powder
½ teaspoon turmeric
2 plum tomatoes, seed and pulp removed, diced
½ teaspoon salt
2 tablespoons coriander, roughly chopped
Place quartered kohlrabi in a medium sized pot with 1 cup of water and salt. Bring to a boil. Reduce heat and simmer for 15 minutes. The kohlrabi should be tender and easily pierced with a knife (like testing potatoes for mashed potatoes). Drain and set aside.
In the same pot or in a medium sized frying pan heat the oil over medium heat. Add the cumin seeds and fry for 30 seconds. Add the onion and sauté for 3-5 minutes or until lightly golden. Add the garlic, ginger, chile, spices and tomato. Cook for 1 minute. Add warm kohlrabi and roughly mash, ensuring that there are still nice big chunks. Cook for another couple of minutes until the ingredients are well mixed and the kohlrabi is hot. Adjust seasoning if need be. Garnish with fresh coriander and serve immediately.