Cleaned, cut, and ready to cook—it’s kohlrabi, known as gundd-gobi in Punjabi and karam saag in Kashmiri. Often overlooked, this humble vegetable is a nutritional powerhouse packed with magnesium, vitamins, and other essential minerals.
Kohlrabi’s charm isn’t just in its bulb but extends to its tender, flavorful leaves. Cooked together, they create a dish that’s both hearty and delicious—a true delicacy in our household. Whenever we spot it at the market, we grab it without a second thought.
Traditionally, we prepare it with mustard oil for that earthy, authentic flavour, but any vegetable oil works too. Ghee? A hard pass—it doesn’t do justice to kohlrabi’s delicate taste.
Paired with rice, kohlrabi transforms into a meal best enjoyed traditionally: using your fingers instead of a spoon. There’s a rustic joy in savouring it this way, a connection to the roots of its culinary heritage.
For us, kohlrabi isn’t just a vegetable; it’s a taste of home and a reminder of the simple yet exquisite joys of traditional cooking.
Promod Puri.com 