Rabioles and/or Kohlrabi in Indian Spice
  • Cooking Time: 10
  • Servings: 2
  • Preparation Time: 5
  • 2-4 Tbsp safflower oil (coconut, canola, and sunflower work too)
  • 2-3 teaspoons of coarsely ground Paanch phoran
  • 1/2 cup chopped onion
  • 1 teaspoon turmeric powder
  • 2 cup chopped/cubed rabioles and/or peeled/cubed kohlrabi bulb (approx. 2 rabioles and 2 kohlrabi bulbs)
  • 1 teaspoon salt or to taste
  • Chili flakes or black pepper to taste
  • A few strands of cilantro for garnish (optional)
  1. Add onion and mix well.
  2. Cook for 2-3 minutes until translucent.
  3. Add 1turmeric powder and mix.
  4. Add rabioles and/or kohlrabi, salt or to taste and chili flakes or black pepper to taste.
  5. Mix well, cook covered on low heat for 5-12 minute, or until tender(depends on the size of the cubes). Stir occasionally in between. Also, taste test when just about done and adjust salt and spice mix.
  6. Serve hot as a side.
FEATURING: Rabioles and/or kohlrabi bulb This is a recipe only very slightly ever adapted from Vegan Richa. It is a quick dry veggie side made with Panch Phoran spice mix used in Bangladesh and Eastern India. The name literally means “five spices”. You can buy it at Indian grocery stores or you can make it yourself by mixing fenugreek seed, Nigella seed, cumin seed, radhuni (I use celery seed instead or arawaj/caraway seed) and fennel seed in equal parts- I am usually able to find all these seeds (except Nigella) at the local super market. Usually this spice is mix has whole spices and is used as is, but I coarsely grind the mix. If you can't find Nigella seed, you could throw in 1/2 chopped garlic scape or 1/2 chopped garlic. This spice blend can be used to make any dry vegetable side dish. Try it with cauliflower, belleppers and potatoes, just potatoes, or any not too sweet chunky vegetable.