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NUTRITION INFORMATION PER SERVING:

Calories: 84; Total Fat: 3 g (Saturated

Fat: 0.5 g); Carbohydrate: 11 g; Protein: 4 g;

Fiber: 4 g; Sodium: 265 mg

GF

Kohlrabi

Ganth Gobhi

PREP : 10 minutes

COOK :30 minutes

MAKES : 6 servings

SERVING SIZE : ½ cup

Kohlrabi is one of those vegetables that take a little getting used to. It is fairly common in northern India and tastes good with a good spicy sauce. It’s from the cabbage family, but the texture is similar to a turnip. My daughter and son-in-law took an instant liking to this recipe. The surprise was in the unknown—it’s not potatoes, but what is it? If you like kohlrabi, you’ll love this recipe, and if you don’t like kohlrabi or think you don’t like it, you’ll want to try it again.

1 pound fresh kohlrabi with green tops

2 tablespoons canola or vegetable oil

1 teaspoon cumin seeds

1 tablespoon ginger, peeled and grated

1 teaspoon garlic, finely chopped

2 teaspoons green chiles, finely chopped, or

to taste

½ cup tomato sauce

1 teaspoon turmeric

½ teaspoon salt

½ teaspoon cayenne pepper, or to taste

½ cup water

½ teaspoon sugar

1 teaspoon garam masala (page 24)

1. Remove the greens from the kohlrabi. Discard any yellow or tough leaves. Wash and finely chop the tender leaves and stems into ¼ -inch pieces. Place in a bowl. Peel the outer layer of kohlrabi. Remove the tough top and bottom (about ¼ inch) of kohlrabi and cut in half lengthwise. Place cut side down and slice into ¾ -inch slices. Add to the greens. Set aside.

2. Heat oil in a nonstick fry pan on medium-high heat. Add cumin seeds and cook for a few seconds, until golden brown. Add ginger, garlic, and green chiles, and stir for a few seconds. Stir in the tomato sauce.

3. Add the kohlrabi and greens. Add turmeric, salt, and cayenne pepper. Stir for 2 to 3 minutes, coating the kohlrabi with the sauce.

4. Stir in water. Cover with lid. Reduce heat and simmer for 15 to 18 minutes, until kohlrabi is tender.

5. Stir in the sugar and garam masala. Transfer to a serving platter.

NUTRITION INFORMATION PER SERVING:

Calories: 68; Total Fat: 5 g (Saturated

Fat: 0.5 g); Carbohydrate: 6 g; Protein: 2 g;

Fiber: 3 g; Sodium: 316 mg

GF, LF

Cabbage Mixed Vegetables

Bund Gobhi Milli Subji

PREP : 10 minutes

COOK :10 minutes

MAKES : 4 servings

SERVING SIZE : ½ cup

Cabbage is inexpensive and versatile. It cooks up quickly and is eaten in a variety of curry dishes. This mixed vegetable dish makes a great accompaniment to any meal. I like to roll the leftover vegetables in a flatbread and serve it like a wrap.

1 tablespoon canola or vegetable oil

½ teaspoon brown mustard seeds

¾ cup onion, cut into ½-inch pieces

2 teaspoons ginger, peeled and grated

2 cups cabbage, finely chopped

½ cup frozen peas

½ cup carrot, diced into ¼-inch pieces

½ cup potatoes, peeled and diced into ½-inch

pieces

¼ teaspoon turmeric

½ teaspoon salt

1 teaspoon ground coriander

¼ teaspoon cayenne pepper, or to taste

2 tablespoons water

1 teaspoon lemon or lime juice

1. Heat oil in a medium nonstick pan on medium-high heat. Add mustard seeds, cover with lid, and cook for a few seconds, until they stop popping. Add onion and fry 1 to 2 minutes until onions are transparent. Add ginger and stir.

2. Add cabbage, peas, carrot, and potatoes. Stir well. Sprinkle turmeric, salt, coriander, and cayenne pepper over mixture. Stir well. Add water. Cover and simmer for 7 to 8 minutes, until potatoes are tender.

3. Stir in lemon juice. Transfer to a serving container. Serve hot.

NUTRITION INFORMATION PER SERVING:

Calories: 90; Total Fat: 4 g (Saturated Fat: 0 g);

Carbohydrate: 13 g; Protein: 2 g; Fiber: 3 g;

Sodium: 333 mg

GF

Curried Onions

Pyaj Ki Subji

PREP : 10 minutes

COOK :15 minutes

MAKES : 6 servings

SERVING SIZE : ⅓ cup

This is one of my husband’s favorite vegetable dishes. Every time I make it, he tells me the same story of his college