3-4 smallish kohlrabi (or use turnips, parsnips, potatoes or other hard vegetables)
2 Tbsp neutral oil (such as canola)
1 tsp urad dal
1 tsp black mustard seeds
pinch of asafoetida (optional)
1 1/2 tsp vangibath (vangi bhath) powder, MTR brand recommended
1/2 tsp turmeric
salt to taste
1. Peel the kohlrabi generously with a paring knife to remove any woody bits, leaving just the smooth white interior. Cut into 3/8 inch cubes.
2. Heat a large, shallow frying pan over medium heat. Add the oil and when it is hot, add the urad dal. Cook the dal, stirring, until it is a toasted brown. Add the black mustard seeds and a pinch of asafoetida, if using, and cook for a few seconds until the seeds start to pop. Add the kohlrabi pieces and season with salt.
3. Saute the kohlrabi, stirring occasionally, until it is almost tender. When the kohlrabi is close to done, stir in the vangibath powder and turmeric. Cook for a couple more minutes until the kohlrabi is tender. Enjoy.