Ganth Gobi Fry

Ganth Gobi Fry

Ganth Gobi (Kolhrabi /Knol Kohl)  contains significant amount of glutamine, an amino acid that has anti-inflammatory properties. But we can make a tasty preparation of Ganth Gobi (Kolhrabi /Knol Kohl) at home also in Indian Style. Let make ganth gobi fry today at home with Indian Tampering.

Ingredients for  Kolhrabi /Knol Kohl Fry

  •         Kohlrabi (Ganth Gobhi,White Vienna) - 500 gm
  •         Oil- 2 table spoon
  •         Asafetida - 1-2 pinch
  •         Cumin powder - 1/4 small spoon
  •         Green Chilly - 2 (cut into thin pieces)
  •         Ginger -1 inch in length
  •         Turmeric Powder - 1/4 small spoon
  •         Coriander Powder - 1 small spoon
  •         Red Chilli Powder - 1/4 small spoon
  •         Mango Powder - 1/4 small spoon
  •         Salt - (According to taste) 3/4 small spoon
  •         Garam masala - 1/4 small spoon
  •         Coriander leaves - 1 table spoon (chopped)

How to make Kolhrabi /Knol Kohl fry Recipe

Peel the Kolhrabi /Knol Kohl and wash it with fresh water.

Take a pan and heat oil in it. Roast cumin seeds followed by adding  ginger, turmeric powder and coriander powder to it. Put Kolhrabi /Knol Kohl, salt and red chilli powder into the pan and roast by stirring it with a ladle for 2 to 3 minutes. Pour 1 table spoon water into the pan and cook for another 7 - 8 minutes in a covered pan.

Open the cover, press the Kolhrabi /Knol Kohl to check whether it has turned tender or not. If you think that the recipe requires some more water, then add one more table spoon of water in the pan. Cover the pan and cook it for another 5 to 6 minutes at low flame. Again open the pan and check whether the Kolhrabi /Knol Kohlhas turned tender. If the Kolhrabi /Knol Kohl is tender now, then put mango powder, garam masala and coriander leaves in it. Save some quantity of coriander leaves for garnishing the recipe. Mix all the ingredients well.

Kolhrabi /Knol Kohl fry Recipe is prepared. Take it out in a serving dish and garnish with coriander leaves. You can serve and eat it hot with bread, Nan, chapatti and rice.