This easy recipe comes from Joy, a chef at Pan Chancho.
Kohlrabi Kashmiri Style
- Vegetable oil
- ½ onion finely diced
- 1 good sized kohlrabi bulb peeled and chopped in ½" cubes, (if the leaves are available, slice them into strips)
- ½ tsp coriander powder
- Chili flakes to taste
- Salt to taste
Heat the oil and saute the onion until golden.
Add the remaining ingredients and stir for a minute or so.
Add ¾ - 1 cup of water, turn the heat to low and cook, covered, until the kohlrabi is soft.