Everything is of interest. If it catches your eye? Buy it. Talk to whoever is working in the market about how they would prepare your chosen item. That has never failed me in any of the markets that I've been in both in the US and outside. If I haven't seen it before.. I want it. And of course I have to add that if it's something that would impede your goals then don't go for it.

Have you played with Tamarind yet? Try that. Any of the gourds: Bitter/Snake/Dudhi. Custard Apple. Umm.. Sapota. Taro and curry leaves.

Note: Kohlrabi is pretty cool - here is some super nerd stuff for you:

Kohlrabi was apparently unknown anywhere more than a mere 400 to 500 years ago. It appears to be really new, and the only common vegetable, outside of brussels sprouts, of North European origin.

"Kohlrabi" Means "Cabbage Turnip"

"Kohlrabi" is a German word adopted without change into our language, Kohl meaning cabbage and Rabi meaning turnip. This "cabbage" with a turniplike enlargement of the stem above ground was apparently developed in northern Europe not long before the 16th century. The marrow cabbage from which it probably came is a cold-tender, nonheading plant with a thick succulent stem, while kohlrabi as we know it is a hardy vegetable, evidently developed in a cool climate.

The first description of kohlrabi was by a European botanist in 1554. By the end of the 16th century it was known in Germany, England, Italy, Spain, Tripoli, and the eastern Mediterranean. It is said to have been first grown on a field scale in Ireland in 1734, in England in 1837. In the United States, records of its use go back to 1806.

Like other members of the species B. oleracea, kohlrabi is a biennial-meaning that it requires parts of two growing seasons, with a cool rest period (wintertime) between, in order to produce seed.