Sunday, 29 November 2015

Ganth Gobi ( Kolhrabi /Knol Kohl ) ‪#‎sikandalouscuisine‬

Try and buy small sized ganth gobis with tender leaves. Peel the bulb and slice or chop into large chunks., Discard any tough stems of the leaf keeping all of the leaves .Tear large leaves into two.More the leaves the better - but that is my personal preference.
500 Grams Ganth Gobi.
1/2 Teaspoon Methi Seeds.
1/5th Teaspoon Hing Powder.
1 1/2 Teaspoons Sauf Powder ( Fennel seed powder ).
1 Teaspoon sonth Powder ( Dry ginger powder ).
8-10 Dried Red Chilies ( or less )
1/3 teaspoon Haldi
100 Ml Mustard Oil.

Smoke the mustard oil , splutter the methi seeds , when they begin to turn brown add the red chiles . When chilies start to darken add hing then all the other ingredients.Stir fry to coat well , if the gobi is tender add a mug of water and cook covered till done , or else add the water and give it one whistle under pressure. Adjust flavors to taste. You can add more sonth , sauf , salt to taste after the dish is cooked.
This dish normally has a thin gravy , I like a bit extra gravy so add more water and adjust the balance of flavors accordingly
Sikandalous Cuisine

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