Kohlrabi also called nol kohl and ol kopi in Bengali is a vegetable belonging to cruciferous family like cauliflower and cabbage. The word kohlrabi is derived from the German words "kohl", meaning cabbage, and "rube", which means turnip.They taste like the stalks or stems of cauliflower or cabbage and I find them very delicious in curries. Before cooking you have to remove the green fibrous coating with a knife and chop into cubes like potatoes. We Bengalis cook it the vegetarian way as well as with prawns.They are a Winter seasonal vegetable predominantly found in Hilly areas.
Benefits of Kohlrabi
- They are rich in antioxidants
- Rich in Vitamin C
- Easy to digest ,improve gut health
- Kohlrabi contains plant compounds called glucosinolates and isothiocyanates, whose intake lowers the risk of heart diseases.
- It is low in carbs and calories
- Eating kohlrabi helps individuals to stay healthy and protects against colon and prostate cancer.[ref]
- Beneficial for Diabetes.
Kohlrabi with prawns| ol kopi chingri recipe
Its a spicy Indian curry with kohlrabi, potatoes and prawns
Ingredients
- 1 kohlrabi cut into cubes
- 1 potato cubed
- 500 gm prawns
- 3 inch ginger
- 1 cinnamon
- 3 to 4 green cardamom
- 2 cloves
- 2 bay leaves
- 1/4 cup mustard oil
- 1 to mato
- 2 green chilies
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- salt to taste
- sugar to taste
Preparations
- Deep fry the kohlrabi and potatoes in mustard oil till golden
- marinate the prawns in turmeric and salt
- shallow fry till opaque
- make a paste of tomato, green chilies and ginger
- heat mustard oil
- fry the whole spices
- Add the tomato paste and saute
- Add the powdered spices
- Add the vegetables and cook till tender
- Add 1 cup of water and cover cook
- when the potatoes, kohlrabis are soft, add prawns
- Add salt and sugar
- Break some green chilies
- Serve hot with rice
Prawns are cooked with kolhlrabi ,which is also known as nol kohl in a traditional spicy Bong curry without onion and garlic
