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Knol Khol (Kohlrabi / Ganth gobhi) Kohlrabi is a vegetable that’s related to the cabbage family, having It has a long leafy stem and round bulb. Its leaves, stems, and bulbs can be eaten raw or cooked. Kohlrabi’s taste and texture are similar to those of broccoli stems and cabbage, although it is slightly sweeter. Benefits:
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 ...
Mar 23, 2022 · Unlike root vegetables, kohlrabi also grows above the ground. The veggie is usually pale green, purple or white in colour, depending on the presence and quantity of flavonoids in them. The vegetable is also found in India in the cooler climes. It's known as knol khol, ganth gobhi and navakhol in Indian languages.
Oct 29, 2014 · Heat oil in a kadai and pop the mustard seeds. Add the urad dal, fennel seeds, cumin seeds, dry red chilies, curry leaves and asafoetida. Fry for a minute. Add the cooked chana dal and kholrabi mixture to this. Also add the ground coconut. Add water if you prefer it a little watery. Cook everything together for about 5 minutes on medium low flame.
Jul 24, 2017 · 1. In a pressure cooker, add moong dal, top with the chopped knol khol. 2. Add water just to the level of the vegetable and little bit of salt. Pressure cook for 2 whistles in medium flame. 3. Meanwhile, grind coconut, chilli, small onion, rice flour and cumin seeds with little water to a paste. 4.
Dec 4, 2017 · Spread the chopped pieces of knolkhol on a muslin cloth in sunlight for 4-5 hours. Dry roast the mustard seeds and fennel seeds just for a minute on low flame to remove the moisture. Now coarsely crush or pound them along with ajwain. Take the knol khol pieces in a bowl and add the roasted spices and all the remaing spices and mix.
Apr 7, 2021 · Heat the pressure cooker or pressure pan and add the oil. When the oil is hot, add the onions and saute them for a couple of minutes or until the onion is soft. Now add the ground masala. Add ½ cup water and cook till the raw smell goes off. Make sure to your stir regularly, and if needed, sprinkle some water.
