-3 Tbsp olive oil
-4 whole cloves
-2 cardamom pods
-2-4 kohlrabi, peeled and cubed
-1 pinch asafetida powder (omit or use garlic as a substitute)-1 c water
-1 tsp turmeric
-1 tsp ginger
-2 Tbsp garam masala or curry powder
-1 c yogurt
-1 large bunch kohlrabi greens, chopped
-garnish of cilantro and/or green onions, chopped
->Heat oil in a large pot. Add cloves and cardamom and saute until aromatic. Add kohlrabi, turmeric, ginger, and water. Be careful here and use a lid to block splattering. Cook for about 10 minutes or until kohlrabi is fork-tender.
Meanwhile, mix yogurt and curry powder. When kohlrabi is tender, add yogurt mixture, and cook for 5 more minutes. Add chopped greens, put the lid on the pot, and take off the heat. Let sit until kohlrabi greens have wilted. Stir. Serve with garnish of fresh cilantro and/or chopped green onions.
~*TIP: Kohlrabi matures much more quickly than other cole crops, in as few as 55 days, and is less sensitive to fluctuations in heat and water conditions. Use it to fill in gaps in the garden between sowings of vegetables that take longer to mature or to squeeze in a quick spring crop before your summer garden. I generally pick it when it's just smaller than a tennis ball. You can always pick it early if you need to open up the space it's occupying, yielding a smaller but even more sweet and tender harvest. *~