KnolKhol (Kohlrabi) Curry
This recipe is my Grammy's (Bless her) and this is usually a standard gravy recipe at home for KnolKhol, Mogem and White Turnips. It gets more milky and tasty based on the amount of coconut used when grinding. If you want it tangy, the tamarind does the trick.
2 knolkhols washed, peeled, chopped into cubes and boiled with a little salt added to the water.
1 onion, sliced
Salt to taste
Masala to grind:
1 cup Fresh coconut grated
4 Kashmiri dry red chillies
2 cloves Garlic
1/2 of a medium sized Onion
1 tablespoon Coriander Seeds
1 teaspoon Cumin seeds
1/2 teaspoon Turmeric powder
A small piece marble-sized of tamarind
3/4th tsp mustard
- Grind the masala ingredients with a bit of water until it turns into a smooth paste.
- Heat oil in a utensil.
- Add onions and fry until they turn light brown.
- Add the ground masala to this and keep stirring till the raw smell goes away and turns a shade darker.
- Add a cup or two of water to this and bring the gravy to a boil.
- Now add the boiled KnolKhol along with salt to taste.
- Simmer and cook till it turns a bit tender.