Healthy Foodist
NAVALKOL (ALCOAL) VEG KORMA
Difficulty:
Preparation Time:
15 Minutes
Cooking Time:
25 Minutes
Total Time:
40 Minutes
Servings:
3
Navalkol, also known with other names such as Kohlrabi, Ganth Gobhi or Knol Khol in Hindi, and Alcoal or German Turnip in English, is a vegetable belonging to the same family of Cabbage or Cauliflowers.
This vegetable is widely available in India and also in a lot of other German speaking countries. It is beneficial for digestion, weight loss, preventing anemia, improving bone health and regulating blood pressure.
Kohlrabi (Ganth Gobhi/ Knol Khol) can be eaten raw in salads or even cooked to make currys and sabzis. However, the outer 2 layers of the Kohlrabi need to be removed/ peeled as they are hard and do not get cooked easily.
The Navalkol (Kohlrabi) Korma that I have made here is a delicious mildly spicy but flavourful recipe that has Navalkol along with other vegetables like french beans, carrots, green peas cooked in a South Indian style gravy with coconut, poppy seeds, coriander leaves and a few other spices. I have used dry grated coconut over here but you can use freshly grated coconut too.
Also this Navalkol Kurma is an oil free, low fat recipe that’s absolutely vegan and gluten free. The poppy seeds and coconut release oil when they are grinded along with the masala so there is no need to add extra oil here. I have also skipped onion and garlic to make this a Jain friendly recipe.
You can serve this Navalkol (Alcoal) Veg Korma recipe with hot phulkas, rotis, south indian style parottas, appam or even steamed/ ghee rice or pulao.
Ingredients:
- 3 medium sized navalkols
- 7-8 french beans, cut lengthwise
- ¼ cup carrot, cut lengthwise
- 2 tablespoon green peas
- 1 small tomato, chopped
- 1 teaspoon cumin seeds
- 1 inch cinnamon
- 3 cloves
- 1 bay leaf
- 4-5 black pepper
- 5-6 Mint leaves
- 2 tablespoon chopped coriander
- 1 tablespoon lemon juice
For the Gravy:
- ½ cup grated dry coconut
- 7-8 curry leaves
- 1 inch ginger
- 2 tablespoon poppy seeds (khus khus)
- 1 tablespoon fennel seeds (saunf)
- 3 green chillies
- 3 tablespoon coriander
Direction:
- For the gravy, add all the mentioned gravy ingredients in a mixer jar and grind finely using 1/2-1 cup of water to make a thick paste.
- Peel off the outer layers of navalkol and cut the inside into small cubes.
- Cut the french beans and carrots lengthwise.
- Now in a kadhai, add cumin seeds, cinnamon, cloves, bay leaf, black pepper and dry roast it for a minute.
- Add the chopped navalkol and half cup of water. Mix well, cover and cook on medium flame for about 5 mins.
- Once the navalkol (kohlrabi) is half cooked, add carrots, french beans, green peas and tomato.
- Add salt, 1 cup of water and cook on medium-high flame with the lid covered on for 10-12 mins or till all the vegetables are completely cooked and turn soft. Keep checking in between and add more water if required.
- Now add the masala that we have prepared, another ½ cup of water and let it simmer on low-medium flame for 3-4 mins. Adjust water according to the thickness you prefer.
- Finish off the Navalkol (Alcoal) Veg Korma with mint leaves, chopped coriander and lemon juice. Serve hot with phulkas, roti, parotta or rice.
