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Knol Khol Curry (aka Kohlrabi Curry)
From Statesboro Market2Go
<p>Vegan, spicy, and flavorful with some peanuts for a crunch! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: flavourstreat.com (Entered by Ariana Giddens)
Serves: 3
Vegan!
Ingredients
1 tablespoon
Oil
1 teaspoon
Mustard seeds
1 teaspoon
Cumin seeds
1
Dried red chili pepper (broken into 2 or 3 pieces)
a few
Curry leaves
1/2 teaspoon
Asafoetida
2 medium-sized
Tomatoes (pureed)
Salt to taste
1/4 teaspoon
Turmeric powder
1 teaspoon
Chili powder
1/4 teaspoon
Coriander powder
1/2 teaspoon
Cumin powder
2 cups
Kohlrabi (peeled & cubed)
1/3 cup
Water
2 tablespoons
Crushed peanuts
2 tablespoons
Desiccated coconut
Juice from 1/2 of a lime
Handful Coriander leaves
Roti (flatbread, for serving, optional)
And/or rice ( for serving, optional)
Step by Step Instructions
- Heat the oil in a deep skillet or kadai over medium-low heat. Add the mustard & cumin seeds and let them pop and sizzle, then add the chili pepper pieces, curry leaves, and asafoetida and stir fry them for a few seconds.
- Add the tomato puree, turmeric, chili powder, coriander powder, cumin powder, and salt and mix well to combine. Increase the heat slightly and cook for 2 or 3 more minutes.
- Add the kohlrabi cubes and water, then stir the mixture well to coat them. Cover with a lid. Reduce the heat to as low as possible and let cook for 10 minutes.
- Remove the lid, then stir in the desiccated coconut, crushed peanuts, coriander, and lime juice. Serve with roti and/or rice.