Monji Kalia (Kohlrabi Stew, Indian Style) - cooking recipe

Ingredients

2 1/4 lbs kohlrabi (ganth gobhi)
8 fluid ounces vegetable oil
4 cloves
2 black cardamom pods, crushed
1 pinch asafoetida powder
1 cup water
1 teaspoon turmeric powder
1 teaspoon ginger powder
1 tablespoon ground aniseed
1/2 teaspoon garam masala
salt
2 tablespoons yoghurt
2 tablespoons milk
3 green cardamom pods

Preparation

Wash, peel and cut the kohlrabi into 1 inch cubes.
Heat the oil and fry the kohlrabi until golden. Drain and keep aside.
Heat 3 tbsp oil in a deep pot; add cloves, black cardamom, and asafoetida. Fry a little and then add water. Cover to prevent the oil from spattering.
Add the kohlrabi, turmeric powder, ginger powder, aniseed powder, garam masala, and salt. Cook on high heat for 10 minutes.
Add the milk and yoghurt (whisked together), stirring constantly till it comes to the boil. Cook for S minutes and then remove from heat.
Heat 1 tbsp oil in a small pan, saute the cardamom and add to the pot. Serve hot.