A dish prepared using Kohlrabi (Knol Kol).
Time Required: 20 Minutes
250gms Tender Navil Kosu/Knol Kol/Kohlrabi
6 Red Chilies
1/2 tsp Methi/Fenugreek Seeds
1/2 tsp Mustard Seeds
1 Cup Grated fresh Coconut
Salt to taste
For the seasoning:
1tsp Bengal Dal/Channa Dal
1tsp Urad Dal/Black Gram split
1tsp Mustard Seeds
A pinch of Asafoetida
Few Curry leaves
1/2 tsp Turmeric Powder
Chop Knol Kol into small pieces. Roast Methi seeds and keep aside. Grind Coconut, Methi seeds, Red Chilies and Mustard seeds to a paste.
Heat Oil in a kadai/pan and add Bengal Dal, Urad Dal and when they turn pink, add Mustard seeds and when they splutter, add Asafoetida, Curry leaves, Turmeric powder and the coconut paste.
Mix well. Add the vegetable and Salt.
Add 2 cups of water and close the kadai/pan and cook until done.
Serve Navil Kosu Palya with Rice or Phulka.
Instead of Knol Kol, Beans can be used.