NAVALKOL CHI BHAAJI (Alcoal/Kolhrabi Vegetable With Cowpeas)

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….

1. Shiraalyachi Bhaaji

2. Alucha Phatphata

3. Ghotaa Aambat

4. Bhoplyaachi Bhaaji

5. Jhunka Bhaakar

Here’s the recipe for Navalkol Chi Bhaaji….

Prep Time : 20 min

Cooking Time : 20 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

  • 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

METHOD :

  1. To make Navalkol Chi Bhaaji, first soak the black eyed beans overnight in sufficient water. They will double in quantity the next morning.
  2. Choose small, tender kohlrabis for this preparation.
  3. Wash and peel them and cut into medium thick slices. Immerse in clean water till further use.
  4. Chop finely the onions and tomatoes.
  5. Heat a pressure pan and add oil to it for tempering.
  6. When it heats up, add the mustard seeds and, as soon as they splutter add the asafoetida.
  7. Add the curry leaves and saute.
  8. Immediately add the chopped onions and saute till translucent.
  9. Now add the chopped tomatoes and saute further till they are slightly mushy.
  10. Add the turmeric powder, malvani/sunday masala and mix well.
  11. Add the soaked and doubled black eyed beans and saute for a minute.
  12. Add the sliced kohlrabi and saute.
  13. Add salt to taste and water for cooking almost upto the level of the vegetable.
  14. Close the lid of the pressure pan and cook on high flame for 3 whistles.
  15. Switch off the heat and set aside to cool.
  16. When the pressure releases naturally, open the lid and switch on the gas stove.
  17. Add some fresh grated coconut and cook further for 5 minutes.
  18. Switch off the heat and garnish with corriander leaves.
  19. 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.

Note :

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 :

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Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! šŸ˜ƒ

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