The spicy corn and kohlrabi dish hails from northern India, but steps away from the typical, sauce-heavy curries. The sweetness from the corn is balanced perfectly by the chilies, salt, and lemon juice. It can be made less spicy by removing the seeds and pith from the chilies, or more spicy at the end by adding a touch of cayenne powder. Serve with rice or naan.

4 cloves garlic, chopped
2cm (1”) of ginger, chopped
2 green chilies (like Sureño), chopped
5mL (1 tsp) white vinegar
60mL (4 Tbsp) water
20mL (4 tsp) peanut oil (or substitute canola oil)
5mL (1 tsp) brown mustard seeds
1 medium tomato, finely chopped
30mL (2 Tbsp) tomato paste
2 medium kohlrabi, peeled and chopped to 5mm (¼”) dice
720mL (3 cups) corn kernels (fresh or frozen)
2.5mL (½ tsp) garam masala
5mL (1 tsp) salt
Ground black pepper to taste
Juice of ½ lemon
Chopped cilantro, plus some for garnish

In a small food processor or blender, add the garlic, ginger, chilies, vinegar, and water, and process to a fine paste. Set aside. Heat the oil in a heavy bottom saucepan over medium high. Once hot, add the mustard seeds – these should begin popping within seconds. Immediately add the ginger/garlic/chile mix and stir. Cook, stirring, until the oil begins to separate after 3 to5 minutes. Add the chopped tomato and tomato paste and stir, bringing the mix back to a simmer. Cook, stirring frequently, for about ten minutes, until the tomato begins to break down. Add the kohlrabi and corn plus one cup of water. Stir. Once simmering, reduce heat to low and cover with a lid. Cook gently for twelve to fifteen minutes, until the vegetables are tender. Add the remaining ingredients and stir. Continue cooking for three minutes. Taste, and adjust the salt and lemon to taste. Garnish with cilantro.