Ingredients:

• Knol Khol (Kohlrabi) – 2
• Green chillies – 2
• Lemon Juice – 2 tsp
• Coriander leaves – 4 sprigs
• Coconut Gratings – 2 tsp
• A pinch of Hing
• Salt to Taste
• For Tadka:
• Mustard Seeds – 1/2 tsp
• Jeera (cumin seeds) – 1/2 tsp
• Urad Dal – 1/2 tsp
• Curry leaves – 2 sprigs
• Vegetable Oil – 2 tsp

Method:

1. Wash knol khol, and slice using a slicer. The slices should be paper thin.
2. Heat oil in a pan and add urad dal and mustard seeds.
3. When the mustard seeds start to splutter, add curry leaves and jeera and heat for a second.
4. Add turmeric, hing, coriander leaves, chillies and the sliced knol khol.
5. Add salt and lemon juice and mix thoroughly for a few seconds. Remove from heat.
6. Finally mix coconut gratings. Serve hot.
7. Do not overcook the knol khol, it’s crunchy and tastes good when half cooked.

Recipe courtesy of Sify Bawarchi