Knol Khol as it is called here in Bangalore or Gathgobhi in Hindi is like a turnip and belongs to the same family as cabbage, cauliflower and broccoli. It is very commonly used in the rice pulavs or vegetable kormas that I’ve had here. It also makes for a simple and satisfying dry stir fry which goes really well with rotis or chapatis.
Once you have it grated, you can have a stir fry in less than 10 minutes.
1/2 Kg. knol khol cleaned, peeled and grated (Discard the fibrous ones)
2 tsp. vegetable oil
1 tsp. mustard seeds
2 sprigs curry leaves
1/2 tsp. turmeric
1 tsp. urad dal or chana dal
1/2 tsp. cumin seeds
a pinch of asafoetida
2-3 green chillies slit in half
salt to taste
2 tsp. malai or cream (optional)
juice of half lemon
Coriander leaves and grated coconut for garnish
Take oil in a kadhai/wok. Heat it. Tip in mustard seeds, cumin seeds and urad/chana dal. Allow them to sputter. Now add the asafoetida, green chillies and curry leaves. Cook for a minute. Now put in the turmeric powder and grated knol kohl. Mix well. Add salt and let it cook out the moisture for about 5 minutes. Once it is cooked, take it off the flame, add in the malai/ cream and stir well. Now put in the lemon juice and mix well. Garnish with coriander leaves and grated coconut. Serve hot. It is a simple yet tasty dry vegetable dish ready in minutes. You can make a similar stir fry with grated carrots, cabbage or beetroot or a combination of these. They all turn out fairly tasty. Enjoy!