Kohlrabi and Potato Curry

Ingredients: Clockwise From Top: Kohlrabi Pieces, Sliced Onions (in Middle), Sliced Green Chili, Potato Pieces, Curry Leaves

I still had half of the kohlrabi I bought earlier; I had made a salad with one half, but the other half was still in the fridge.  So, today, I decided I should cook the remaining half, before it spoiled.  But, because it was such a small amount of it, I decided to add a small potato to it, to make it worth my while cooking it!  I sliced both the kohlrabi and the potato into small, thin pieces, sliced a quarter of an onion and a green chili.   

With Curry Powder and Turmeric

 Put the pieces of kohlrabi, potato, slices of onion and green chili and curry leaves into a saucepan with a little water, added a spoonful of curry powder and a little turmeric and salt and brought it to a boil:

Kohlrabi & Potato Cooking

Once the pieces of kohlrabi were cooked, I added a little milk and a bit of lemon juice and simmered it for a few minutes:

Kohlrabi and Potato Curry

 This type of curry, cooked with green chili but without the addition of chili powder, is called a white curry (although the color is actually yellow due to the turmeric).  However, due to the amount of green chili I added, this curry is actually more spicy hot than the chicken curry I cooked yesterday!

Dinner: Rice, Chicken Curry, and Kohlrabi & Potato Curry

The cooked kohlrabi was softer than the raw kohlrabi, of course, but had a different texture than the more floury potato.  I think the cooking intensified the taste of the kohlrabi, but it wasn't an unpleasant taste.  It tasted a bit like cabbage, I think and the texture was like that of a cabbage or broccoli stem.

This concludes my kohlrabi experiment.  I liked it both raw in a salad and cooked in a curry, but I don't know if I liked it well enough to buy it again.  Mostly because there are other vegetables I like better, for the same price or less.  But, at least I now know that I will eat kohlrabi.

Have you been able to try kohlrabi, yet?