4-5 med kohlrabi with greens, washed, about 2 lbs. (1 kg)
3 Tbsp vegetable oil
4 bay leaves
1 tsp finely chopped garlic
2 serrano peppers, finely chopped, optional
1/2 tsp crushed carom seeds
1 Tbsp ground coriander
1/2 tsp cracked black peppercorns to taste
1/2 tsp turmeric
1 1/2-2 c water
2 Tbsp fresh lemon juice
1/2 tsp Garam Masala
Peel, dice kohlrabi into 1/2 inch (1 cm) pieces. Shred/mince greens.
Heat oil over medium high. Add bay leaves, saute 15 - 20 seconds, remove.
Stir in garlic, peppers, carom seeds, coriander, peppercorns, turmeric. Add greens.
Cook, stirring occasionaly, 5-7 minutes. Add diced kohlrabi, stir occasionally, 2-3 minutes. Add water. Bring to a boil over high heat.
Cover, boil about 5 minutes. Reduce heat, simmer, stirring occasionally, until tender, 35-40 minutes. Uncover.
Add lemon juice, cook until most liquid evaporates and dish is almost dry, about 5 minutes. Transfer to serving dish. Garnish with Garam Masala