Kohlrabi curry

Ulkobi or Kohlrabi has a strong cabbage like flavor. It can be cut, boiled for a few minutes and then blenched in iced water to make the flavor milder.  Since I like the strong flavor, I usually skip the boiling and blenching part. But I do saute it first with oil and very little salt to keep the flavors locked in. 

For preparing the curry we will need;
Kohlrabi, 3 medium size
Potatoes,  3 to 5 small
Peas(fresh or frozen, about 1 cup
Tomatoes, a few(according to taste)
Onion chopped, 1 cup or less
Ginger peeled and finely crushed, 1 tbsp
Green chillies, a few
Oil, 1 tbsp + 1 tsp
Kalonji seeds, 1/2 tsp
Hing, a pinch
Cinnamon, 1 long stick or equivalent
Cardamom and Clove powder, 1/2 tsp (optional)
Turmeric, 1/2 tsp
Coriander powder, 1/2 tsp
Roasted Cumin seeds powder, 1 tsp
Roasted Methi seed powder, a pinch (optional)
Cilantro chopped, about 1/2 cup (optional)
salt, to taste

Preparing the veggies: First the Kohlrabies need to be washed, peeled and diced into small cubes. The Potatoes need to be washed and diced in slightly bigger chunks than the Kohlrabies. If using frozen peas, thaw it before adding it to the curry.

Cooking: Take 1/2 tsp oil in a nonstick pan and saute the cubed Kohlrabies in medium to high heat. Add a pinch of salt and cook for about 5 minutes. After switching off the heat place the Kohlrabies in a flat plate to stop the cooking and cooling down.

In the cooking vessel heat 1 tbsp of oil till moderately hot. Add the Kalonji seeds and wait till it stop crackling. Then add in the Hing, Cinnamon stick, chopped onions and cook till the onions are soft. Add the crushed ginger, slit green chillies. Then add the Kohlrabi and potato pieces and saute for few more minutes.

Add in coriander powder, turmeric powder, cardamon and cloves powder, salt, chopped tomatoes and 1/2 cup of boiling water. Cover it and cook for about 10 minutes, till the veggies are fork tender. Finally add the peas and the roasted cumin seeds powder. Add Roasted Methi seed powder and the chopped cilantro just before serving. Serve it hot with rice or chapati.