Ganth Gobi

Print Recipe

Prep Time 10

Course Main Dishes

Cuisine Jammu and Kashmir

Servings

Calories 1365 kcal

Equipment

Heavy-based Pan

Ingredients

125 g Ghee or Vegetable oil (1/2 cup)
Asafoetida pinch of
2 Cloves
750 g kolhrabi with leaves peeled
4 Green chillies
1 teaspoon Coriander ground
1 teaspoon Succh bari or Kashmiri Garam Masala ground
1 teaspoon Ginger ground
Salt

Instructions

Heat the ghee or oil in a large, heavy-based pan over medium heat, add the asafoetida and cloves, and stir-fry for about 1 minute, or until the cloves change colour.
Add the kohlrabi, shake the pan, then reduce the heat, cover and simmer for 10 minutes.
Add the remaining ingredients to the pan, season with salt, and fry for 2-3 minutes. Pour in 250ml / 8fl oz (1 cup) water and simmer over low heat for about 15 minutes.

Nutrition

Sodium: 1106mgCalcium: 228mgVitamin C: 179mgVitamin A: 7IUSugar: 35gFiber: 21gPotassium: 1445mgCholesterol: 320mgCalories: 1365kcalSaturated Fat: 78gFat: 126gProtein: 8gCarbohydrates: 61gIron: 2mg

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