1/2 cup chopped onion
1 large clove garlic, finely minced
1 T. vegetable oil
1/2 t. mustard seed
1/2 t. cumin seed
1/4 t. turmeric
1/4 t. ground coriander
2 medium kohlrabi bulbs, peeled and cubed (about 1 cup), leaves reserved and chopped
1-2 small to medium potatoes, peeled and cubed (about 1 cup)
1 cup chopped tomatoes (fresh or canned)
1/2 cup water
3/4 t. salt
1/2 t. sugar
1/2 cup fresh or frozen peas (see note)
2 T. grated coconut (fresh or dried, but not sweetened)
2 T. chopped fresh cilantro

1. Sauté onions and garlic in oil over medium-high heat for 3-4 minutes, until slightly softened. Add spices and stir for 30 seconds, until seeds begin to pop. Add kohlrabi pieces and potatoes and stir until well coated with spices.

2. Add tomatoes, water, salt, and sugar and bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until kohlrabi is barely tender. Add reserved chopped kohlrabi leaves and simmer another 8-10 minutes, until leaves are thoroughly cooked.

3. Stir in peas and coconut and cook until peas are done, about 3-4 minutes. Stir in cilantro and serve with rice or Indian bread (naan or chapatti).