Total Calories: 223
1. Prepare the garam masala. Then heat the oil in a large nonstick wok or saucepan over medium-high heat. Add the cumin and fenugreek seeds, cloves, and asafoetida they should sizzle upon contact with the hot oil. Quickly add the kohlrabi and leaves and cook, stirring, 5 to 7 minutes over medium heat. Mix in all the remaining ingredients (except the water and black pepper) and continue to cook, stirring, 2 to 3 minutes.
2. Add the water, cover the pan, and bring to a boil over high heat. Reduce the heat to low and cook, stirring occasionally, until the kohlrabi is tender and most of the water has evaporated, 20 to 25 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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