Kohlrabi Curry (Knol Khol Curry)

2 tbsp Oil
1 tsp Mustard
1 tsp Cumin
1 Red chillies break into 2-3 pieces
few Curry leaves
½ tsp Asafoetida
¾ cup (155 gms) Tomato puree 2 medium-size
Salt as required
¼ tsp Turmeric powder
1 tsp Chilli powder
½ tsp Coriander powder
½ tsp Cumin powder
2 cups (339 gms) Kohlrabi 2 nos, peeled, halved and chopped to thin cubes.
⅓ cup water
2 tbsp Crushed peanuts
2 tbsp Desiccated coconut
Lime juice from ½ lime
handful Coriander

In a deep skillet or kadai, heat oil on medium-low flame.

Once the oil is hot, add mustard, cumin and let the mustard pop and cumin sizzle.

Now add red chillies, curry leaves, asafoetida and stir and fry for few seconds.

Add tomato puree followed by turmeric, chilli powder, coriander powder, cumin powder, salt and mix until well combined.

Increase the flame slightly and cook for 2-3 minutes.

Now add chopped kohlrabi, water and mix until it is well coated with tomato masala. Close the kadai with a lid.

Reduce the heat to lowest possible setting and cook for around 10 minutes.

Take off the lid, add desiccated coconut, crushed peanuts, coriander, lemon juice, mix well and turn off the heat.

Serve piping hot kohlrabi curry with roti or rice.

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