Our Mumbai winter which is getting rarer and rarer is really the best time to be in the city . Despite the horrid traffic that increases tenfold and the subsequent pollution I like our Mumbai winters because of the fresh fruit and vegetables in the market .

Kohlrabi or knolkohl is one of the rare gems that Winter gifts us Mumbaikars. Not many people know that this turnip like vegetable is packed with a punch . I like to cook it with another winter treasure – fresh green channa or green chickpeas. This plant is particularly grown in winter to replenish the soil with Nitrogen.

Unfortunately, these little peas are tedious to shell so today I made my favourite winter special with green peas . These too are in abundance and are specially sweet and juicy.

To make this I used

1 small kohl rabi

1 cup shelled green peas

1 tspn ghee

4 curry leaves

1/4 tspn turmeric powder

2 tbspn fresh grated coconut

1 tbspn finely chopped coriander

What to do:

Peel the kohl rabi and cut into small oblong

pieces. Keep in water to avoid discolouration.

• Heat the ghee in a flat bottomed pan.
• Add the jeera and allow to sputter.
• Lower the heat and add curry leaves, turmeric and hing.
• Add in the peas and kohl rabi and stir before adding milk.
• Cover with a lid. Lower the heat and let cook till the vegetables are soft.
• Add coconut and coriander and serve with hot Chapati.