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Thursday, 19 January 2023

Olkopi Koraishutir Ghonto (Kohlrabi / Knol Kohl & Green Peas Curry - Bong style)

 

            This humble veggie has a lot of nutritional benefits and is considered low in calories and should be included in our daily diet. It may not be too popular,, but if cooked properly with a combination of spices, it tastes absolutely fine. I prepared it with an addition of some green peas and dried lentil dumplings, the Bong way. It goes well as a side dish with chapattis or with steamed rice. So check out the step by step pictorial recipe to prepare it.






  • 2 Olkopi (Kohlrabi), cubed & steamed
  • 1/3 cup green peas (fresh / frozen)
  • 2-3 tbsp. mustard oil
  • 8-10 bori (dried lentil dumplings)
  • 1/2 tsp. cumin seeds
  • 2 green cardamoms
  • 1" cinnamon
  • 3-4 cloves
  • 1 bay leaf
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 3-4 green chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee 
  • 1 tbsp. coriander leaves 





          In a bowl, mix together the ginger-garlic paste and all the dry spices along with some water to make a smooth paste. Keep aside. 

          Heat oil in a pan and fry thbori till light golden brown. Remove and keep aside.

          Temper the same oil with bay leaf, cardamom, cloves, cinnamon and cumin seeds. Sauté for a few seconds. 

          Now add the chopped onion and sauté till light brown. Then add the spice paste and sauté till the oil leaves the sides of the pan.
          

          Add the steamed olkopi and sauté for 4-5 minutes on a low flame. Now add the green peas, green chilies and 1 cup water. Cover and simmer on low flame till almost done.


          Now add the fried bori and continue to cook till the gravy thickens. Add ghee and coriander leaves. Give it a toss and serve either with rice or chapattis.




                                  Cut the Olkopi into small cubes and steam them. 



                                   Heat oil & fry thbori till light golden brown. Keep aside.



                    Temper the oil with bay leaf, cardamom, cloves, cinnamon & cumin seeds. 



                                  Add the onion and sauté till light brown. 



                             Add the spice paste & sauté till the oil leaves the sides of the pan.



                              Add the steamed olkopi & sauté for 4-5 minutes on a low flame. 



      Add green peas, green chilies & 1 cup water. Cover & simmer on low flame 
till almost done.



                                 Add the fried bori & continue to cook till the gravy thickens. 



Add ghee & coriander leaves.



                                 Serve either with rice or chapattis.












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