Thursday, 5 February 2015

Ganth Gobi / Kohlrabi / Olloo Kobi Chutney

Ingredients :-
Ganth Gobi / Oollo kobi / Kohlrabi / White Vienna - 1 medium size
Peanuts - 1 tsp
Dates - 2-3 pieces (seedless)
Tamarind pulp - 1 tsp 
Garlic - 5-6 pods
Ginger - '1/2 inch
Green Chilly - 2-3 nos. (as your choice)
Cumin seeds
Oil - 1/2 tsp

For Tempering :-
Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Dry Red Chilly - 1 no.
White Urad dal- 1 tsp
Few Curry leaves
Few drops of Lemon juice 

Method :-
Peel the skin of the Ganth gobi and cut into small chunks. Heat oil in a pan. Add cumin seeds, when it start to splutters add the gobi / Kohlrabi pieces, peanuts, chopped dates, chopped ginger n garlic, green chilly. Sprinkle little salt and saute for a while. When gobi becomes soft add the tamarind pulp and mix well. Switch off the flame, keep aside and let it cool at room temperature. Blend it by adding few coriander leaves and salt to taste. Make it a smooth paste.

For tadka, heat oil in a tadka pan. Add mustard seeds, dry red chilly, pinch of hing, urad dal, curry leaves and let it splutter. Pour it to the chutney and mix well. Just add few drops of lemon juice and Now its ready. You can enjoy it with Rice, Roti, Dosa, Idli etc etc.... 

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