Before I got married Ganth gobhi or Kohlrabi was just a part of salad. My husband hails from Jammu and Kashmir and has stayed for a long time in a small township called Jyotipuram. His roots and the influence of Kashmiri neighbours can be seen very easily in the usual menu at my in-laws place. Intially I had to develop a taste for the Kashmiri cuisine but now I can't get enough of it.
It is usually simple to cook. Here's how the kadam ka saag is made.
Ingredients:
Kohlrabi/ Ganthgobhi- 2 (along with the leaves)
Mustard oil- Pleanty
Hing/Asafoetida powder- a few pinches or more depending on how strong you want the flavour
Salt- to taste
Fennel seed powder/saunf powder- 3/4 teaspoon
Ginger powder/ soond powder- 1/2 teaspoon
Kashmiri red chilly powder- to taste
Green chillies- optional
Water
Process:
Peel and cube the kohlrabi. Wash and crush the leaves properly.
In a pressure cooker add a generous quantity of mustard oil, heat well and first fry the cubes and later the leaves and keep aside. (You can choose to skip the frying completely. If you do choose to skip it then in the oil cook the cubes and leaves for sometime.)
Now in the remaining oil add the hing, and all the ingredients except water. Cook for a few seconds and add the fried vegetable. Roast for a minute and add just enough water to cover the kohlrabi. Cook for about 2 whistles and it is done. Before serving taste and adjust the flavours.
* I usually add a few pinches of saunf powder just before serving.
Serve with rice.
