Spicy Kohlrabi with Corn

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Spicy Kohlrabi

with Corn

 

1 inch piece of fresh ginger, peeled and coarsely chopped

2

garlic cloves, peeled and coarsely chopped

1 fresh green chile pepper, seeds

removed, coarsely chopped

1 tsp. white vinegar

3 tbsps. canola or olive

oil

1 t. mustard seeds

1/2 cup finely chopped tomato

3 cups fresh or

frozen corn kernels

2 medium kohlrabies, peeled and cut into 1/4 inch

cubes

1 tsp. salt

freshly ground pepper

1/2 tsp. of a mixture of any of

the following ground spices you have on hand: nutmeg, cinnamon, cumin, cloves

and cardamom

juice of one lemon

3 tbsps. of finely chopped cilantro

 

 

Put the ginger, garlic, green chile, vinegar and 4 tablespoons of water

in a blender or food processor and blend until you have a liquidy paste.

Put

the oil in a large frying pan.  When the oil is heated, put in the mustard

seeds.  They will begin popping in the hot oil after just a few seconds.  Add

the blended paste (careful!  This addition kicks up a lot of steam and oil

spitting).  Stir over high heat for about one minute and add the diced tomato. 

Turn the heat to medium and cook until the tomato softens.  Add the kohlrabi

cubes and stir to cover in “sauce”.  Add corn, salt, pepper, and 1 cup of

water.  Stir and bring back to a simmer.  

Cover and turn down the heat to

low.  Cook gently for 10 to 12 minutes until kohlrabi is fork tender.  Add the

lemon juice, 1/2 t. of spice mixture*, and chopped cilantro.  Stir and cook

gently for another 2 minutes.  Serve with rice or hearty bread.  

Yields 4

generous side dish servings.