Knol Khol (Kohlrabi) randayi (curry)

 

                      Knol Khol (Kohlrabi) randayi (curry)

Knol khol is known as Kohlrabi in English and Gaant gobhi in hindi. This randayi is served as a side dish with rice or chapati. It is made with coconut. It is a rich source of carotenoids, including beta carotene, which acts as an antioxidant compound in the body. It is diabetic friendly vegetable.

       

Preparation time: 10 min

Cook time: 20 min

Total time: 30 min

Ingredients:

1.   Knol khol(Kohlrabi)- 2

2.   Onion chopped-2

3.   Toor dal- ½ cup

4.   Garlic-7 to 8 cloves for tempering

5.   Salt to taste

6.   Coriander leaves for garnishing

For masala,

1.   Coconut grated (soyi)- ¾ cup

2.   Oil-2 tsp

3.   Coriander seeds (kotambari)-2 tsp

4.   Bedgi chilli (mirsang) -4 to 5

5.   Haldi powder-1/2 tsp

6.   Tamarind( Amsani)- small marble size

Method:

1.   Firstly cut the knol khol into small cubes, peeling the outer skin properly. Then put knol khol, toor dal washed, chopped onion  into a dish. Add some water. Pressure cook for 4 whistles. Allow it to cool.

2.   For masala, roast in a small pan- oil, Coriander seeds and bedgi chilli for 2 mins. Allow it to cool.

3.   In a mixer grinder, grind the above masala, grated coconut, tamarind and haldi powder into a smooth paste.

4.   Then mix the ground masala and knol khol cooked with dal and onion. Add salt to taste. Consistency can be adjusted to your choice with adding water. Cook till the boil comes. Simmer it for 2 mins. Garnish with coriander leaves. It enhances the aroma.

5.   Finally, temper with chopped garlic. You can add chopped garlic without tempering also, but while boiling the randayi at the last stage.  Serve hot with chapati, any millet roti (jowar roti, bajra roti, tandul roti, Makai roti or rice roti) or rice.