I always wondered how to make kohlrabi, well now I know!! Thanks a lot.

this recipe in EnglishGanth Gobi (Kolhrabi /Knol Kohl) contains significant amount of glutamine, an amino acid that has anti-inflammatory properties. But we can make a tasty preparation of Ganth Gobi (Kolhrabi /Knol Kohl) at home also in Indian Style. Let make ganth gobi fry today at home with Indian Tampering.Ingredients for Kolhrabi /Knol Kohl FryKohlrabi (Ganth Gobhi,White Vienna) - 500 gmOil- 2 table spoonAsafetida - 1-2 pinchCumin powder - 1/4 small spoonGreen Chilly - 2 (cut into thin pieces)Ginger -1 inch in lengthTurmeric Powder - 1/4 small spoonCoriander Powder - 1 small spoonRed Chilli Powder - 1/4 small spoonMango Powder - 1/4 small spoonSalt - (According to taste) 3/4 small spoonGaram masala - 1/4 small spoonCoriander leaves - 1 table spoon (chopped)How to make Kolhrabi /Knol Kohl fry RecipePeel the Kolhrabi /Knol Kohl and wash it with fresh water.Take a pan and heat oil in it. Roast cumin seeds followed by adding ginger, turmeric powder and coriander powder to it. Put Kolhrabi /Knol Kohl, salt and red chilli powder into the pan and roast by stirring it with a ladle for 2 to 3 minutes. Pour 1 table spoon water into the pan and cook for another 7 - 8 minutes in a covered pan.Open the cover, press the Kolhrabi /Knol Kohl to check whether it has turned tender or not. If you think that the recipe requires some more water, then add one more table spoon of water in the pan. Cover the pan and cook it for another 5 to 6 minutes at low flame. Again open the pan and check whether the Kolhrabi /Knol Kohlhas turned tender. If the Kolhrabi /Knol Kohl is tender now, then put mango powder, garam masala and coriander leaves in it. Save some quantity of coriander leaves for garnishing the recipe. Mix all the ingredients well.Kolhrabi /Knol Kohl fry Recipe is prepared. Take it out in a serving dish and garnish with coriander leaves. You can serve and eat it hot with bread, Nan, chapatti and rice.

yeh ganth gobi kya hoti hai nisha ji maine to pehli bar suni hai or yeh kaha se milti hai plz reply soon........
निशा: बबिता, यह सर्दियों के समय सब्जी वालों पर ही मिलती है.

hi, we can also make dried bhujia. it also tastes gud.

this type of ghobi i have seen for the first time
निशा: राखी बाजार में तो अनेकों प्रकार के गोभी मिलते हैं.

Ganth gobhi ke hare patte bhi istemal me lie je to bahut hi acha test or vitamin milte hai.. kya apne try kia hai?

hi Madhulika. Thanx for the recipe. Looks yummy. I would certainly try it out.

good gracious good heaven
निशा: अशोक, बहुत बहुत धन्यवाद.

thanks 4reciepe pls tell something diffrent with it

are the leaves of a ganth gobi edible ? if yes then how are they cooked ?

Thanks for ur advice

thanks for advice.....

good advice..

Nisha ji....aapki batayi hui sari recepies bht achhi banti hai...bt mera ek question he aapse...ham jab gobhi banate he to wo sabut rehne ki jagah ghuli ghuli ho jati he...aur moti kato to galti nhi hai....to aap bataiyye k kese gobhi saabut bhi rahe aur gal bhi jaye...
निशा: तनु, गोभी मोटी काटिये और धीमी आग पर सब्जी को पकाइये, थोड़ी थोड़ी देर में चलाते रहें, गोभी पक जायेगी और गुलेगी नहीं.

Uncommon vegetable for most of us. Good recipe. Anybody tell me medicinal values of this vegetable

ganth gobhi under soil hoti hai or up soil
निशा: अरविन्द जी, ये जमीन के ऊपर ही होती है.

Hi, I am cooking this recipe.its Aroma is very pleasant, I added its leaves and potatoes as well. The vegetable is taking longer it seems cause the bulbs were very big and hard. I have a quetion, why did not you added onions and garlic. I am a regular user of your web. I prefer it to other biggies. Many recipes I used were without onions n garlic. Can we use that in this?
निशा: तब्बू जी, मेरे परिवार में ओनियन और गार्लिक यूज नहीं किया जाता है, इसलिये मैं ये सब्जियां बिना इनके बनाती हूँ, यदि आप इन्हैं डालना चाहते हैं तो अवश्य डालकर बनाइये.

reciepe is very good.
निशा: स्वाती जी, बहुत बहुत धन्यवाद.

I make soup In winters n love it.

Mam mujhe agar apni recipy bhejna ho to kese bheje

madam,thank u very much.have a nice & wonderful new year.from nupur
निशा: नुपुर जी, आपको भी बहुत बहुत धन्यवाद और आने वाले नये साल की हार्दिक शुभकामनाएं.

Aunty ganth gobi ko naram hone tk bht tym lgta hai....
निशा: पायल जी, हां हल्की सी सख्त होने के कारण इसे नरम में होने में समय तो लगता है.

What is Ganth Gobhi called in the Kashmiri cuisine?Kohirabi or Monj Hakh
निशा: अयुभाइ, गांठ गोभी की फोटो आप मेरी इस गांठ गोभी की सब्जी में देख पा रहे हैं, ये सर्दी के मौसम में बाजार में मिल जाती है.

Thank mam hamare halo karne ka liya

Iska video plz