Traditional preparation from my native Karwar.
Navalkol Gassi cooked in 🥥 gravy along with fresh Indian spices.
Navalkol in kannada and many other languages too,
Kohlrabi is the other name and also called German Turnip. This is a winter veggie which is extremely healthy and delicious too.
Ingredients:
· Navalkol – 3-4 medium sized
· Toor dal – 2 tbsp (soaked)
· Kokum – 2-3
· Freshly Grated Coconut – ¾ Cup
· Byadagi Red Chillies – 3-4
· Coriander seeds – 1 tbsp
· Mustard Seeds – ¼ tsp
· Fenugreek seeds - 12-14
· Turmeric Powder – ¼ tsp
· Salt
· Jaggery – 1 tsp
· Tomato – 1 (optional)
Method:
· Remove the skin of the navalkol and cut into medium sized pieces.
· Wash and soak the toor dal for half an hour.
· Heat a kadai, add the toor dal along with water.
· Once the toor dal comes to boil, add the chopped nakalkol pieces.
· Add 2-3 kokum pieces. Cover and cook.
· Now take a pan and slightly roast mustard seeds, fenugreek seeds, coriander seeds and whole byadagi mirchi.
· Take a mixer jar add freshly grated coconut, turmeric powder, the above roasted ingredients. Add little water and grind it coarse.
· Now pour the grounded masala, add little water to adjust the consistency.
· Add salt and jaggery. Give a good mix.
· Add chopped tomatoes and cook until the gravy thickens.
· Once done, turn off the flame.
· Navalkol Gassi is ready to be served with hot Dal rice or chapati.