Zucchini - Turnip - Kohlrabi Gravy

Yesterday's dinner was chappati and I wanted to try something different with all the veggies I had. I had Broccoli, two kinds of Zucchini (one is long, dark green & other is short, light green), Turnip, Kohlrabi, Purple Cabbage. I got all those veggies from local Farm stand.             

                       

Ingredients:              

Onion ---------------------> 1 cup Chopped fine

Tomato -------------------> 1 cup chopped fine

Green Chillies ------------> 2 chopped fine

Ginger Garlic Paste ------> 1 tsp

Broccoli ------------------> 1 crown into small florets

Bell Pepper --------------> 1, chopped into cubes

Zucchini ------------------> 1 Chopped into cubes

Turnip --------------------> 1 Chopped into cubes

Kohlrabi ------------------> 1 Chopped into cubes

Carrot --------------------> 1 Chopped into cubes

Purple Cabbage ---------> ½ cup sliced thin

Chilli powder -------------> 2 tsp

Dhania Powder ----------> 3 tsp

Turmeric -----------------> 1 tsp

Salt -----------------------> A2Y taste

                       

Seasoning                  

Mustard seeds ------------> 1 tsp

Jeera ----------------------> 2 tsp

                       

                       

Procedure                  

v  In a Sauce Pan, do the seasoning with 5 tsp. oil                     

v  Add Ginger Garlic Paste, Onions, Tomato, Green Chillies and fry until the oil comes out. Because of Ginger garlic paste, the mixture will be sticky at the bottom and easily burnt.

v  Add the veggies - Carrot, Turnip, Kohlrabi , Turnip & bell Pepper                    

v  Add Chilli powder, Coriander Powder & Salt. Mix well.              

v  Once it start boiling then add Broccoli, Zucchini, & Cabbage               

v  Close it with the lid; leave it in medium until the veggies are cooked            

v  Garnish with cilantro               

v  Ready to serve with Chappati.             

                       

Turnip & Kohlrabi really enhanced the flavor of the curry and it tasted yum yum yummy. When I went to India last month, I got home made Chilli Powder & Coriander Powder. I guess that is also another reason for the delicious taste.                       

                       

Ideas:            

ü  The Chappatis made with mashed Potato & Wheat flour are so soft and this gravy was exact combo.                      

Vegetable Kurma

Kohlrabi is called as 'Noolkohl'  in TamilNadu. Without Kohlrabi I'll not make Kurma because it adds unique taste & flavor  to the dish. When buying Kohlrabi, look for smaller ones which is edible and fleshy. The bigger ones need to be peeled, and it is mostly woody, fibrous with inedible outer layer of skin.                          

Usually I find smaller ones in Top Foods & Winco Foods. I chop the stem & leaves and save it for making dhal. This is also my DM's receipe.

    

Ingredients:      

Kohlrabi---------------------> 2 cups, cubed

Carrot------------------------> 1 cup, cubed

Beans------------------------> 1 cup

Potato-----------------------> 1 cup

Cauliflower-----------------> 1.5 cups

Garbanzo Beans-----------> 1.5 cups Cooked

                               

For Grinding:                    

Poppy Seeds----------------> 3 tsp Soaked (if no time, dry roast it)
Cumin Seeds----------------> 1 tsp

Bay leaves------------------> 2

Cardamom------------------> 2

Cloves-----------------------> 2

Cinnamon-------------------> 1 stick

ü  Dry roast the above items.                         

Onion------------------------> ½ cup

Tomato----------------------> 1

Ginger-----------------------> 2 inch

Garlic------------------------> 3

Coconut---------------------> ½ cup

Green chillies--------------> 4

ü  Saute rest of the items in little oil and let it cool.                               

ü  Grind everything to make paste in mixie/food Processor                             

                               

Procedure                          

                               

·         Cook all the cut vegetables(except Cauliflower) with enough water, salt, Turmeric in a deep sauce pan and close it with lid.                               

·         Add the Cauliflower florets when other vegetables are half cooked                        

·         Stir in grinded masala paste & Garabanzo beans ; add water if needed.                 

·         When the vegetables are cooked(make sure it is not overcooked or mushy),keep it in low heat for 10 minutes stirring occasionally                        

·         Garnish with Cilantro if desired                 

·         Serve with hot rice or Chappati

                               

Ideas:                   

Instead of Green Chillies, Red chillies or Red chili powder can also be used. It will be a different version of Vegatable kurma.