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.
For the Gravy: