Aditya picks a pretty spot overlooking the Tawi River that runs through Jammu and cooks karamuddi ki sabzi part Dogri- part Punjabi style. Karamuddi is a regional vegetable found in the statue of Jammu and Kashmir. Its light and goes best with steamed rice.
4 medium karamuddis / kohlrabi (with leaves)
4-5 Tbsp mustard oil
3 green chillies, split
1/2 inch ginger, peeled and sliced thinly
8-10 cloves of garlic
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp saunf
1/2 tsp black peppercorns
A pinch of turmeric
Juice of 1 lime
Salt to taste
1 cup of water
Separate the muddis (tuber) and the leaves of the karammuddi, peel and dice the muddi and roughly chop the leaves. Pressure cook for 2 whistles in about 1 cup of water and 1 tsp salt.
In a heavy bottomed pan, smoke out the mustard oil. Add in the green chillies, ginger, garlic, cumin seeds, coriander seeds, saunf and turmeric. Mix together.
Next, add in the pressure-cooked karamuddi, and the water it was cooked in, to the pan. Stir to mix.
Add in the juice of one lime, cover and let the karamuddi sabji cook on a low heat for 7 minutes.
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