Stewed Kohlrabi

1 teaspoon cumin seeds or ground cumin
2-4 garlic cloves, peeled and chopped
red chili flakes, to taste
1 medium winter kohlrabi, 2-3 lbs., peeled, end discarded, and chopped into ¾ dice
12-16 oz chopped tomatoes, including juices (canned is fine)
water or chicken broth
½ teaspoon turmeric
salt to taste
sugar or maple syrup, optional, to taste

Heat oil over medium-high heat in large skillet.  Add spices and sauté quickly for several seconds.  Add kohlrabi and stir to coat.  Add tomatoes, broth or water, turmeric, salt, and sweetener.  Bring to boil, reduce heat, and simmer until kohlrabi is tender, about 30-45 minutes.  Check seasonings and serve hot with rice.