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NAVALGOL SABJI RECIPE

-By Madhuja Waykos
What's up people?  Especially ladies who love to cook variety of food items at home. 
Will you like if a new vegetable dish is introduced?  You can cook it for lunch or dinner with hot 'phulkas' or chappatis. 

 Do you know what is 'Navalgol?' It is  the Marathi name for Kohlrabi or German Turnip.  It belongs to the same species as cabbage,  broccoli and cauliflower. 

 Navalgol is rich in vitamins and fibres,  and low in calories with zero cholesterol and fats. It is a good source of calcium,  magnesium,  potassium,  iron and b-complex vitamins,  vitamin C,  vitamin A and K. 

 Why not cook a nutritious and healthy dish for our loved family with 'Navalgol? ' This is a good healthy and tasty recipe for kids as well as elders of the family. For kids you can check 'Healthy and tasty soups for children'. If you already love cabbage and broccoli,  this will work great in your case. Though it will give a lot better taste than cabbage. 

 Navalgol or kohlrabi is mostly eaten in German speaking countries, American States and Veitnam; in eastern states of India,  in few regions of North India.  But,  few rural areas of 'Vidarbha' (situated in eastern region of Maharashtra state of India). 

 Rural areas of Vidarbha are mainly occupied by farms.  The main occupation of people here is farming. So,  they are dealing with variety of vegetables and fruits of different species. Many times they locate some crops or vegetables grown in their farms which are not cultivated by them,  but are introduced in their farms from nearby forest areas. 

 My father is agriculturalist,  so when he was dealing with many farmers,  he used to bring a variety of new fruits and vegetables at home which where many times unknown to my mom. But she really cooked them well and tasty. 

 One of them is this 'Navalgol'.  We really loved the taste of this vegetable which is very rarely found in our region.  Even most of the population here doesn't know about this species. 
It is now for the second time I cooked it for my husband and he really liked it. A slightly sweeter in taste than cabbage,  but trust me you will love when cooked as 'subji'.  I don't like using the word 'curry' here as curry is something with liquid consistency and here we are cooking it as a solid with good oil and spices. 

Navalgol sabji ready to serve
To cook Navalgol sabji,  you need very less ingredients as follows-


1) Navalgol - 4

 2) Garlic - 5 to 6 cloves

 3) Ginger - small slice

 4)  Green chillies - 2

 5)  Lemon juice - 1 tsp

 6)  Salt to taste 

 7)  Red chillie powder - 2 tsp

 8)  turmeric powder - 1 tsp

 9)  Coriander powder - 1 tsp

 10)  Mustard seeds - 1 tsp 

 11)  Cumin seeds - 1 tsp

 12)  Fresh coriander leaves (to garnish) 

 13)  Curry leaves - 5 to 6

 14)  Oil - 4 tbsp 

 METHOD-

 To cook Navalgol sabji,  you need to peel and grate the Navalgol first. 
Peeled Navalgol

 Cut the excess of leaves,  stems and hard part with knife. Peel off the Navalgol and grate them with grater. 

 Now keep the grated Navalgol aside and make ginger garlic paste and cut the chillies into little pieces. 
Grated Navalgol

 Take a pan,  heat the oil and put mustard and cumin till it pops. Now add ginger garlic paste,  cut chillies and curry leaves.  Mix well and add all the spices.  Do not burn the spices.  Add grated Navalgol and mix well.  Add salt and lemon juice.  Keep mixing till all the moisture gets evaporated and oil is seen. 
Half cooked Navalgol

 Let it get cooked till it softens and you can see that nice colour of mixed spices.  Now,  garnish with coriander leaves and serve hot during meal with chappatis,  accompanied by Rice and dal.  Yummy.  

Fully cooked Navalgol

 Thanks for reading my blog post. If you love cooking healthy and tasty recipes for your baby,  you can check out 6 PERFECT BABY FOODS AT HOME. 


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