Kohlrabi & French Beans Sabzi
Enjoy the subtle flavours and freshness of kohlrabi and french beans together in a minimally spiced Sabzi.
Kohlrabi – 200 gms – peeled and cubed (also known as “Oolgobi”)
French Beans – 200 gms – threaded & snapped into halves or quarters
Thin Coriander stems – 2 Tbsp – finely chopped
Coriander leaves – small bunch – chopped, for garnishing
Ghee – 1 Tbsp (or any oil)
Mustard Seeds (Rye) – 1/2 tsp
Cumin seeds (Jeera) – 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder (Dhana) – 1 tsp Salt – to taste
Green Chilli – 1 – split in half
Hing (Asafoetida) – small pinch
Jaggery (Gur) – a pinch
- In a pressure cooker or non-stick kadai (wok), heat the ghee then add rye and jeera & allow to splutter.
- Reduce flame to medium. Add hing and then the coriander stems and the green chilli. Saute for 30 secs.
- Now add turmeric and coriander powder and saute for 30 secs.
- Throw in the kohlrabi and french beans, sprinkle salt and saute for a minute. The vegetables will start to glisten mildly.
- Sprinkle half a cup of water.
- Now add the jaggery if you wish to.
- Combine everything gently.
- If cooking in a pressure cooker : Close the pressure cooker, put the weight on, and allow to cook on high till 1 whistle (it should take about 5-7 minutes depending upon the pressure cooker). As soon as the first whistle comes, turn off the flame and leave it as it is for 3-4 minutes. Then release the excess pressure/steam by lifting the edge of the weight so that the steam is released away from you. Alternatively, place cooker in your kitchen sink and run cold water on it till all the steam escapes and the pressure is released. Now open carefully.
- If there is any excess moisture collected, put it back on the hob and cook on high till evaporated. This sabzi is moist, but not watery.
- If you are using a non-stick kadai : It may take a little longer than a pressure cooker. You may need about a cup of water, added at intervals, and cook the vegetables with the pan covered so it cooks in the steam.
- Make sure that you don’t over cook the kohlrabi and french beans. They must have a good bite. They do NOT taste good mushy! So cook accordingly.
- Check for seasoning. This sabzi tastes best if mildly salted as the flavours are delicate.
- Lastly, garnish with coriander leaves, mix well and serve hot.
- The sabzi can be had with dal and rotis/phulkas or stirred into fresh fluffy basmati rice as a light pulao with some yoghurt on the side.
This sabzi has the natural sweetness of the beetroots and carrots offset by the earthiness of the french beans.
Carrot – 1 cup – diced
French Beans – 1 cup – threaded & chopped to roughly the same size as the carrot
Beetroot – 1 cup – diced (smaller than the carrots and french beans)*
Ginger – 1 tsp – juliennes or grated
Ghee/Oil – 2 tsp
Mustard Seeds (Rye) – 1 tsp
Curry Leaves – 8 to 10
Turmeric – 1/2 tsp
Coriander powder (Dhana) – 1 tsp
Cumin powder – 1 tsp
Salt – to taste
Coriander leaves – a handful – chopped – for garnishing
Green chilli – 1 tsp – deseed & finely chopped
Hing (Asafoetida) – a pinch
Cocount – 2 tsp – grated – for garnishing
- Heat ghee/oil in a pressure cooker/non-stick kadai (wok). Add mustard seeds. Once they crackle, reduce flame to medium.
- Now add hing, turmeric, curry leaves, green chilli and ginger. Saute for a few secs.
- Now add the beetroot and carrot and saute for a minute.
- Then add the french beans and saute again for a minute.
- Now sprinkle the coriander powder and cumin powder, salt and about half a cup of water anc combine well.
- For pressure cooker: Cover pressure cooker and put the weight on and cook on high till 1 whistle. Then turn off the flame and allow to rest for 5 minutes so it cooks further in its own steam. The gently release pressure and open. If there is moisture collected, put in back on the flame and evaporate till the sabzi is moist but not watery.
- For non-stick kadai: The water will need to be added at intervals as per requirement and the sabzi must be covered and cooked in steam. Cook till the vegetables are al dente.
- *If using a pressure cooker, the beetroot is chopped a little smaller than the carrots and french beans as the beetroot takes slightly longer to cook. So chopping it smaller will even out the cooking time. * If cooking in a non-stick kadai, you may also first cook the beetroot for a few minutes before adding the carrots and french beans, in which case, you may chop the beetroot also to the same size as the other vegetables instead of smaller. *Either way, the difference is quite small and no big deal so don’t worry too much!
- Turn off flame, sprinkle coriander leaves and toss well.
- Now transfer to serving dish, and sprinkle freshly grated coconut and serve hot with phulka, roti or rice.
This sabzi that has its origins in the magical Banaras. It is a traditional sabzi and you would find it on many street stalls and local restaurants, being served along with puris / kachoris (which are deep fried mini Indian breads (sometimes stuffed) and absolutely delish and worth every calorie!)
Potato – 3 large, peeled, boiled and cubed
Tomato – 1 medium, quartered
Mustard Oil – 1 Tbsp
Mustard Seeds (Rye) – 2 tsp
Bay Leaf (Tej Patta) – 1
Hing (Asafoetida) – a pinch
Turmeric – 1 tsp
Coriander Powder – 2 Tbsp
Red Chilli Powder – 2 tsp (or to taste)
Green Chilli – 1, slit (optional)
Rock Salt (optional)
Coriander Leaves – 3 Tbsp, chopped, for garnish
Boil peeled, halved potatoes with a pinch of turmeric and salt. Cool and chop in cubes.
Heat mustard oil in a heavy bottomed kadai or wok. Add the mustard seeds. When they splutter, add the bay leaf and the hing.
Next add the green chilli, turmeric and the tomato chunks. Stir for a few seconds and then add coriander powder and red chilli powder. Mix well. Now add salt.
Once the tomatoes start to soften, throw in the potatoes and stir gently to coat the potatoes in this masala. Take care not to end up mashing the potatoes in the process. Leave them as whole as possible. Don’t stir too much. Preferably toss the potatoes if you can without making a mess!
Reduce flame to medium, cover and let it cook gently in the masala so it absorbs the flavours. About 1 minute should do.
Uncover, evaporate collected moisture if any. Now add a dash of lime, coriander leaves and rock salt and toss once again.
Serve hot with puris, rotis or phulkas (wholewheat Indian flatbreads), or daal and rice.
This dish happens to be a very healthy addition to a meal as per Ayurveda, and takes just a few minutes to make.
2 cups shredded cabbage
2 cups grated white radish (mooli)
1 cup chopped spring onion greens
1 sprig of curry leaves
1 tsp mustard or cumin seeds
1/2 tsp turmeric powder
1 tsp oil
1 green chilli (optional)
Grate the radish about the same thickness as the cabbage. Must not be finely grated though. Medium thickness should do.
In a non stick pan, heat some oil. Add the mustard or cumin seeds. When they crackle add curry leaves and green chilli. Stir for a few seconds. Now add the turmeric and stir again.
Throw in the radish and stir. After about a minute, add the cabbage and salt and mix well.
The veggies will start releasing water. Continue to cook on high heat for another 2 minutes or so stirring in between so it doesn’t burn but the water starts to evaporate. We don’t want it watery but neither must the veggies get overcooked and lose their crunch. Adjust cooking time accordingly.
Now throw in the spring onion greens. Mix well.
Serve warm as a side with roti / rice, sabzi / daal / kadhi / etc or in a wrap.