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Karamuddi ki Sabzi

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.

Karamuddi ki Sabzi Karamuddi ki Sabzi


: Aditya Bal

Recipe Servings

: 3

Recipe Cook Time

: 25 Minutes

Recipe Rating

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  • 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.

Serve hot. Goes well with steamed rice!




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