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

How to Make Knol Khol Palya

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