Fennel gratin

Kashmiri kohlrabi

• 2 FENNELS, in strips
• 1 ONION, chopped
• 1 CLOVE GARLIC, chopped
• 4 TOMATOES
• 1/2 CUP WHITE WINE
• 50 GRAM GRATED CHEESE

• 2 KOHLRABIESI, peeled and cubed
• PIECE OF GINGERROOT, grated
• 1 RED PEPPER, chopped
• 2 CLOVES GARLIC, chopped
• 1/2 TSP FENUGREEK SEED
• 1/2 TSP CUMIN SEED
• 1/2 TSP CURRY POWDER
• 1/2 TBSP SUGAR
• HANDFUL GREEN CORIANDER, cut

Cook the fennel 5 minutes and put it in an oven dish. Slice two tomatoes and arrange them on the fennel. Fry the onion and garlic 5 minutes. Chop 2 tomatoes finely and add them. Add the wine and pepper and salt to taste. Bring this mixture to the boil and simmer for 15 minutes. Pour it over the fennel and sprinkle with cheese. Bake the fennel gratin 20 minutes in the oven at 180 degrees Celsius.

Stir fry the pepper, ginger, garlic, fenugreek and cumin seeds for 5 minutes. Add the kohlrabi and the curry powder, stir fry 3 minutes more. Add three tablespoons of water, the sugar and salt to taste and simmer for 10 minutes. Sprinkle with coriander.