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Jan 31, 2013 · Keep all sliced Knol Khol in a pan.Add sliced onion ,curry leaves and all other. ingredients except thick coconut milk. Add thin coconut milk. Cook for about 10 minutes in law flame until Knol Khol is cooked. Then add thick coconut milk. Adjust salt and simmer for few minutes. It is ready to serve with plain rice.
Top it with finely chopped tomatoes, knol khol and green chillies. Grind all the ingredients listed under “masala” to a fine paste. Spread the masala on top of the veggies. Cook for 4 whistles on medium flame. Let the pressure from the cooker release naturally. Add in half a cup of hot water to the kurma and mix well.
Mar 18, 2020 · 112 mg. Potassium. 37 mg. Knol-knol is an excellent source of vitamin C, a potent antioxidant that protects your body from free radical damage and plays a role in wound healing, collagen synthesis, iron absorption and immune health. It is rich in vitamin B6, which supports immune health, protein metabolism, and red blood cell production.
Call it Kohlrabi, Nulkol or Knol Khol, this bulbous vegetable, a native to European countries belongs to the family of cruciferous vegetables. This delicious, crunchy veggie that goes well in salads, stews and curries is a nutritional powerhouse of vitamin C, B6, potassium, magnesium, manganese, folate and fibre.
Jan 13, 2020 · Instructions. Soak 1/2 cup (125 ml) lentils or yellow moong dal in water for atleast 15 mins prior to pressure cooking. Wash, peel and roughly chop Noolkol into thick chunks (easier to pressure cook and will not turn mushy) Now pressure cook the noolkol and the lentils with enough water along with turmeric powder.
Mar 13, 2011 · Apart from the usual spinach, coriander, amaranth and fenugreek leaves, some of the green turned out to be Daikon Radish (mooli) tops and Kohlrabi (Knol-Khol) leaves, both of which are in season now. It could have been the fact that they were freshly picked from the farm a few hours earlier, but I rather think what made the Knol-Khol ...
Kohlrabi or knol-khol or German Turnip is a stout, round, tuberous vegetable of the Brassica family; same as that of cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts belongs to. This stem vegetable is native to Europe. Scientific name: Brassica oleracea (Gongylodes Group). Knol knol is a perennial, cool season ...
