Gujarati Vegetables
Beth Ribblett
Thinking Inside the Box, Recipes for Your Hollygrove Box of Fresh Local Produce
As much as we've been loving all of those winter root vegetables in our Hollygrove box, sometimes it's difficult to think up new and different things to do with them. I've always loved Madhur Jaffrey's Gujarati Carrot recipe, so we decided to do the same with a combination of kohlrabi, cabbage and carrots and it was delicious! Tangy, earthy and naturally sweet, we served it with a dollop of yogurt along side our vegetable sambar last night.
This is a quick stir fry, the veggies should stay crunchy. You can find all of the spices listed at the international market in Metairie.
ingredients
3 T. Coconut oil
1/2 t. mustard seeds
1/4 t. asafetida
1/2 of a large kohlrabi, peeled and grated
2 carrots, peeled and grated
1/2 small head of cabbage, purple or green will work, core removed and finely shredded
3 hot green peppers, seeds and ribs removed, sliced into thin strips
1/2 t. kosher salt
1/4 t. turmeric
1/2 t. ground coriander
juice of 1/2 lemon or lime
directions
Heat the oil in a wok or large fry pan over medium heat.
When hot add the mustard heats and as soon they pop add the asafetida. Stir to mix.
Add kohlrabi, cabbage, carrots, chillies, salt, turmeric, coriander and lime juice. Stir and fry for 2-3 minutes. Remove from the heat while carrots are still crunchy.