Kohlrabi also called German Turnip and Alcoal or Navalkol in Marathi language, is the same species as cabbage, broccoli, cauliflower, kale, brussels sprouts, collard greens, savoy cabbage and gai lan. It is used in various cuisines, especially the German one!
Kohlrabi is high in vitamins and minerals and is commonly used in our Indian cuisine too! Generally this vegetable is available during the winter season. It is important to buy tender ones as the ripe ones have fibres which are difficult to chew after cooking.
Navalkol Chi Bhaaji is the Marathi name for Kohlrabi vegetable preparation. Here, I have cooked it with black eyed beans which in itself are quite healthy. This recipe is quite easy and uses minimum spices. Kohlrabi do not have any particular taste and easily blend with the gravy’s taste.
For more such recipes do take a look at the following too….
Here’s the recipe for Navalkol Chi Bhaaji….
Prep Time : 20 min
Cooking Time : 20 min
Serves : 4
Cup Used : 200 ml
- 2 Tender Kohlrabis (Kavley Alcoal/Navalcol/Ganth Gobi)
- 1/4 cup Black Eyed Beans (Cowpeas / Safed Chawli)
- 1 cup Chopped Onions (1 large Onion)
- 1/2 cup Chopped Tomatoes (1 small Tomato)
- 1/4 tsp Turmeric Powder
- 1 tsp Malvani Masala /Sunday Masala)
- Salt to taste
- 1 1/4 cups Water …. Approx
- 4 tbs Fresh Grated Coconut
- Corriander Leaves for garnishing
For The Tempering :
- 2 tbs Oil
- 1/4 tsp Mustard Seeds
- 1/8 tsp Asafoetida
- 1 sprig Curry Leaves
- To make Navalkol Chi Bhaaji, first soak the black eyed beans overnight in sufficient water. They will double in quantity the next morning.
- Choose small, tender kohlrabis for this preparation.
- Wash and peel them and cut into medium thick slices. Immerse in clean water till further use.
- Chop finely the onions and tomatoes.
- Heat a pressure pan and add oil to it for tempering.
- When it heats up, add the mustard seeds and, as soon as they splutter add the asafoetida.
- Add the curry leaves and saute.
- Immediately add the chopped onions and saute till translucent.
- Now add the chopped tomatoes and saute further till they are slightly mushy.
- Add the turmeric powder, malvani/sunday masala and mix well.
- Add the soaked and doubled black eyed beans and saute for a minute.
- Add the sliced kohlrabi and saute.
- Add salt to taste and water for cooking almost upto the level of the vegetable.
- Close the lid of the pressure pan and cook on high flame for 3 whistles.
- Switch off the heat and set aside to cool.
- When the pressure releases naturally, open the lid and switch on the gas stove.
- Add some fresh grated coconut and cook further for 5 minutes.
- Switch off the heat and garnish with corriander leaves.
- Serve this nutritious and delicious Navalkol Chi Bhaaji with chapati or some Daalichi Aamti and hot steamed rice with some Mulyaachi Koshimbir and Gaajar Flower Taaja Loncha by the side.
If Malvani Masala is not available in your area, then add a little ginger garlic paste to the onions, and use a little red chilli powder and Garam Masala instead.
Tender Kohlrabi /Navalkol/Alcoal :