1/4 tsp black mustard seeds
1/8 tsp hing powder (asafoetida)
1/4 tsp turmeric powder (cheaper in Indian store)
1/4 tsp chilli powder (cheaper in Indian store)
2 tsp peanut oil
salt to taste
1/2 tsp brown sugar (I prefer gud)
handful fresh coriander leaves (cilantro leaves) chopped finely
Prepare oil tempering
Add kohlrabi and 1/8 cup water.
Add salt, sugar and chilli powder.
Cover and cook over medium-high heat until tender.
Add chopped cilantro.
Serve with chapaties or rice.
1) Make sure that kohlrabi is tender. If it is fibrous then discard that part.
2) Glossary of Vegetables - Indian Names