Seasonal vegetables with coconut

It is typical to use coconut as a masala ingredient in South India. It not only adds texture but also certain richness to the dish. You can substitute kohlrabi with choko or Chinese cooking melon. Goes well as a side dish for an Indian meal.


200 grams kohlrabi, peeled and cut into wedges

250 grams waxy potatoes, lightly peeled and cut into wedges

200 grams round beans, topped and tailed

2 tablespoons neutral oil

1 teaspoon black mustard seeds

2 sprigs curry leaves

Salt to taste


50 grams shredded coconut (frozen is fine)

2 tablespoons fresh coriander leaves and stems

2 medium tomatoes, roughly chopped

2 cloves garlic, chopped

1 thumb ginger

2 green chillies, chopped

½ teaspoon turmeric powder


Put all the ingredients for the spice paste in a blender and whiz to a fine paste.

Heat oil in a kadai (Indian style wok) or sauté pan. Add the mustard seeds and curry leaves and sauté until they crackle. Add spice paste and fry for three more minutes.

Add the potatoes and kohlrabi, season with salt and add 100ml water. Cover with a lid and allow to cook on low heat for fifteen minutes. Add the beans, mix to combine and allow to cook for five more minutes without the lid. Serve hot.

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