KNOL KHOL GREENS SUBZI, KOHLRABI GREENS SUBZI

Kohlrabi, also known as knol khol or German Turnip,  is a stout, round, tuberous vegetable.   we can make various dishes out of it.  The greens are also equally good to make subzi which I made today.  I love to eat the greens with curd rice especially. or  Kohlrabi tops, like turnip greens, are also very nutritious greens abundant in carotenes, vitamin-A, vitamin K, minerals, and B-complex group of vitamins.

The Kohlrabi root is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Kohlrabi leaves are edible and can be used interchangeably with collards and kale.  Kohlrabi is an important part of the Kashmiri diet  and one of the most commonly cooked foods. It is prepared with its leaves and served with a light gravy and eaten with rice.

Let us look at the recipe now:

Preparation time: 15 minutes

cooking time: 10 minutes

serves: 2-3

 Ingredients:

greens of two turnip

1 tsp oil

1 tsp mustard seeds

1/4 tsp cumin seeds

1 tsp urid dal

 1 red chilli broken

1 green chilli chopped

1 tbsp grated coconut

salt

turmeric powder

Method:

wash  it in salt water and chop the greens finely.

heat oil in kadai. add the mustard,urid,  cumin seeds, red chilli,

when it is done, add the green chilli, saute for a minute, add the greens

add the salt, turmeric powder, cover and cook

add the grated coconut, serve hot with phulka or as side dish for rice varieties.

I have made a simple subzi without onion, garlic and served with onion, tomato rasam and rice.

NOTE:  You can grind the coconut, cumin seeds, green chilli and add finally.