Kohlrabi Recipes - Navalkol subji

Knolkhol Recipes - Knolkhol bhaji

Here are a few Kohlrabi recipes that are simple and easy to make.

Kohlrabi is called navalkol(Marathi), NaviluKosu (kannada) and knolkohl. It is a turnip like vegetable and belongs to cabbage family.

Navalkol bhaji - Kohlrabi - knolkol subjiNavalkol bhaji - Kohlrabi - knolkol subji

Ready to serve Kohlrabi Subji - Navalkol bhaji in the image above.

Kohlrabi is cooked by itself or with lentils. It is a good accompaniment with chapati or with steamed rice.

This recipe of kohlrabi does not use many spices. You need to remove the skin of Kohlrabi and use only the inner fleshy part. You can also use the leaves if they are tender.

If you wish, you can use your favorite spice powder, or a different masala powder for this subji so that you can get different taste each time.

Use garam masala or coriander and cumin seed powder or only red chili powder.

I am using only red chili powder in the recipe below. It tastes great.

How to make Kohlrabi subji - Navalkol bhaji

Main ingredients for Kohlrabi subji - Navalkol bhaji

Kohlrabi-Knolkol-Navalkol-NavilkosuKohlrabi-Knolkol-Navalkol-Navilkosu
fresh grated coconut
split chickpeas - chana dal
red chili powder
Ingredients for navalkol subji - kohlrabi subji for 4 servings:
  • Kohlrabi - 2 cups, cut into bite sized pieces.
  • Red chili powder - 1/4 teaspoon.
  • Salt - 1/2 tsp according to taste.
  • Bengal gram dal - 1 tbsp, soaked for 30 minutes.
  • Freshly grated coconut(optional) - 1 tbsp.
  • Sugar/ jaggery - 1/2 tsp.
  • Turmeric powder - 1/4 tsp.
  • Oil -1tbsp.
  • Turmeric powder(optional) - 1 tbsp.
  • Mustard seeds 1/2
  • Cumin Seeds 1/2 tsp
  • Asafoetida(hing) : a pinch.

Step by step cooking instructions for making navalkol bhaji

  1. Heat oil in a pan.
  2. Add mustard and cumin seed. When they stop spluttering, add Asafoetida (hing)and turmeric powder.
  3. Add chopped kohlrabi, soaked Bengal gram dal.
  4. Mix and Cover. Cook for 5 minutes.
  5. Add chili powder, curry leaves, salt, sugar.
  6. Stir and continue cooking. Add a little water if necessary.
  7. Cover and cook on low flame till kohlrabi is done. To check if kohlrabi is done, press a piece with a metal spoon or blunt knife. If it pierces easily, your kohlrabi is cooked.
  8. Add coconut and chopped Coriander leaves(cilantro).
  9. Mix well.

Serve it with chapati or Steamed rice.

Enjoy

 Tips and variations

  • Do not add too much water to this recipe. Kohlrabi contains enough water. When you add sugar and salt, this water will be released. If necessary, add one or two spoonful of water
  • To reduce final cooking time, you can steam chopped kohlrabi for 10 minutes before adding to seasoning.
  • Or you may pressure cook navalkol after chopping. It will take about same time as plain rice. So you may cook it in a pressure cooker in a separator along with plain rice. Add the chana dal in the seperator along with navalkol pieces. After the cooker cools down, make the tempering as shown in step  1 and 2 and then add the cooked navalkol. Add all the other ingredients and cook for 3-4 minutes.

For another kohlrabi recipe go to Kohlrabi and Lentil Curry - Knolkol and Masoor(Red Lentil) Curry.

Kohlrabi - knolkhol Navalkol SubjiKohlrabi - knolkhol Navalkol Subji

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Related Pages to visit:

Curry recipes

Lentil recipes

Bread recipes

Rice Recipes


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