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Friday, January 13, 2017

Kohlrabi Ka Achaar

How to make Ganth Gobhi Ka Achaar | Oil Free Kohlrabi Pickle | Pickled Kohlrabi Recipe | Super Quick Cabbage Turnip Pickle Recipe

Hello Friends,

Today's blog post is a winter special recipe made with Kohlrabi. Sharing Oil Free Ganth Gobhi aka Kohlrabi Ka Achaar in step by step pictures. 

Kohlrabi is a staple vegetable of Kashmir. It is as well an annual European vegetable. The common names of this round, stout, tuberous vegetable are German Turnip, Knol Khol, Turnip Cabbage, Navalkol and Ganth Gobi.

Kohlrabi is a member of Brassica family - the same family of cabbage, cauliflower, broccoli, cabbage, collard greens and Brussels sprouts. The scientific name of this vegetable is Brassica Oleracea. Kohlrabi in taste and texture is very similar to broccoli stem, but milder and sweeter. This vegetable can be consumed raw or cooked.

Today's recipe is super quick, easy and one of the most favorite recipe of mom and dad. In this pickle preparation, they prefer nicely cooked Kohlrabi, so I follow my recipe that way, but this can also be enjoyed in raw form, so if you enjoy the crunchy taste then don't cook it for long. Just blanch it for 2-3 minutes. Now, It's up to you how to get ahead with this recipe.

Let's get started 

☑ Recipe details 

◽Preparation time 3-5 minutes 
◽Cuisine - Indian 
◽Type - Accompaniment
◽Best place to store - near kitchen window 
◽Best time to consume - within 2 weeks
◽Ready to eat - within 4-5 days
◽Cooking time - According to your own preference. .

☑Ingredients required 

◽3 Kohlrabi 
◽3 tsp split mustard seeds -
◽Rai Kuria - or mustard powder
◽3 tsp red chilly powder 
◽1-2 tsp turmeric powder
◽Salt to taste
◽1-2 tbsp Vinegar
◽600-750 ml boiled water - cool down


✔Step 1 Mise en place 

Kohlrabi - Nicely Washed - remove the fibrous skin with a vegetable peeler - cut into two halves - slice horizontally from top to bottom - then vertically - and then cut into medium cubes.  Then follow cooking method as per your preference. Nicely cooked Kohlrabi needs 1-2 whistles in the pressure cooker or slow cook for 12-15 minutes until soft and whereas if you prefer raw form then use the blanching method - will take 2-3 minutes. ..

Water - boiled - leave it to cool down 

Glass Pickle bottle - sterilized

Pickle Masala - Take Rai kuria (split mustard seeds), red chilly powder, turmeric powder and salt. Add all the ingredients in a mixer grinder jar and powder it.

✔Step 2 Pickle Preparation 

◾Take a sterilized glass jar, add kohlrabi cubes and pickle masala powder prepared above.

◾Add water and 1-2 tbsp vinegar. See to it that water should cover the kohlrabi cubes. 

◾Tightly close the pickle bottle and shake it well. Keep this bottle near the kitchen window. (No need to refrigerate.) 

◾Allow it to mature and give a nice shake every day. It will be ready to eat within 4-5 days.

Also Refer

Kohlrabi Recipes