Product description
Zero-Waste Vegetable — Everything Is Edible:
The BULB: the crisp, sweet main body. Peel, then eat raw, roast, stir-fry, or cook as Ganth Gobhi.
The STEMS: crunchy and mild. Slice raw into salads, stir-fry with garlic, or add to soups.
The LEAVES: highly nutritious, rich in vitamin A, vitamin K, calcium, and B-vitamins. Cook exactly like kale, spinach, or collard greens — sauté with garlic and oil, or add to dal. These are often the most nutritious part and the most frequently thrown away.
How the three cooking traditions use it:
German Kitchen (Kohlrabi):
Eaten raw in thin slices with a pinch of salt as a quick snack. Served as Kohlrabi-Salat with vinegar, cream, and fresh dill. Cooked in cream sauce as a classic German side. Given as a raw vegetable stick to children instead of crisps.
Kashmiri / North Indian Kitchen (Ganth Gobhi / Knol Khol / Monji):
Ganth Gobhi Sabzi: peeled and cooked with mustard oil, cumin, turmeric, green chilli, and tomato. Served with roti or rice. Kashmiri Monji preparation uses pressure cooking with mustard oil and whole spices for a dish unique to the Valley. Knol Khol pickle (achar): sun-dried pieces preserved in mustard oil with pickle spices.
South Indian Kitchen (Noolkol):
Noolkol Poriyal: a simple stir-fry with mustard seeds, curry leaves, and grated coconut — a Tamil Brahmin classic. Noolkol Kootu: cooked with lentils and coconut gravy for a more substantial side dish. Noolkol Kuzhambu: a mildly spiced tamarind-based curry.
