Ingredients with Measurements:
- 2 medium-sized kohlrabi, peeled and sliced into thin strips
- 2 medium-sized tomatoes, chopped
- 1 medium-sized onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat and add the vegetable oil.
2. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds.
3. Add the sliced onions and garlic to the wok and sauté for 2-3 minutes until the onions are translucent.
4. Add the sliced kohlrabi to the wok and stir-fry for 5-7 minutes until they are slightly tender.
5. Add the chopped tomatoes to the wok and stir-fry for another 5-7 minutes until the tomatoes are soft and have released their juices.
6. Add the coriander powder, turmeric powder, salt, and pepper to the wok and stir-fry for 1-2 minutes until the spices are fragrant.
7. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 80
Total fat: 3g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 120mg
Total carbohydrates: 12g
Dietary fiber: 4g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- Kohlrabi can be substituted with turnips or radishes.
- Tomatoes can be substituted with canned diced tomatoes.
Variations:
- Add sliced bell peppers or carrots for extra color and flavor.
- Add a pinch of red chili flakes for some heat.
- Use ghee instead of vegetable oil for a richer flavor.
Tips and tricks:
- Make sure to slice the kohlrabi into thin strips to ensure even cooking.
- Don't overcook the kohlrabi as it can become mushy.
- Use fresh spices for the best flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with steamed rice or quinoa.
- Pair with naan bread or pita bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted cauliflower
Troubleshooting advice:
- If the kohlrabi is too tough, slice it thinner or blanch it before stir-frying.
- If the stir-fry is too dry, add a splash of water or vegetable broth.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Cook the stir-fry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kohlrabi is a member of the cabbage family and is commonly used in German and Eastern European cuisine.
Flavor profiles:
The stir-fry has a slightly sweet and nutty flavor from the kohlrabi and a tangy and juicy flavor from the tomatoes.
Serving suggestions:
Serve the stir-fry as a main dish or as a side dish with your favorite Indian or Middle Eastern meal.
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