Kohlrabi & French Bean Sabzi

 

Kohlrabi & French Beans Sabzi

 

Enjoy the subtle flavours and freshness of kohlrabi and french beans together in a minimally spiced Sabzi.

INGREDIENTS:

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

Optional additions:

Green Chilli – 1 – split in half

Hing (Asafoetida) – small pinch

Jaggery (Gur) – a pinch

METHOD:

• 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.

Quick Dum Aloo (Bengal Style)

 

INGREDIENTS:

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)
Salt
Lemon Juice
Rock Salt (optional)
Coriander Leaves – 3 Tbsp, chopped, for garnish

METHOD:

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.