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.
Ingredients of Karamuddi ki Sabzi
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
How to Make Karamuddi ki Sabzi
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.