Peel and Cut the kohlrabi into thin slices and cut leaves into half.
Clean kohlrabi two or 3 times
Place kohlrabi in a colander to drain out water.
Heat ¼ cup of oil in a pressure cooker or cooking pan at medium heat.
Add asafetida and sauté.
Add kohlrabi and stir well till it is shriveled and dipped in the water well.
Add salt and whole dry or green chilies in water.
Add a pinch of baking soda and boil the kohlrabi.
Cover and cook the kohlrabi until 3-4 whistles in a pressure cooker or if cooking in a pan cook approximately for 15 minutes or until the kohlrabi is tender.
Open the lid of the cooker immediately to retain the green color of the kohlrabi saag.
Add a pinch of Kashmiri spice cake Vaer (if available).