Method

Step-by-Step Instructions

1. Heat a pan or kadai over medium heat and add vegetable oil.
2. Once the oil is hot, add mustard seeds and allow them to splutter.
3. Add cumin seeds and hing powder. Sauté for a few seconds until fragrant.
4. Add the finely chopped onions and sauté until they become translucent.
5. Stir in turmeric powder, red chili powder, goda masala, and salt. Mix well.
6. Add the cubed navalkol and coat it evenly with the spice mixture.
7. Pour in 1–2 tablespoons of water, cover the pan, and cook for 7–8 minutes or until the navalkol becomes tender.
8. Stir occasionally to prevent sticking and ensure even cooking.
9. Serve your flavorful Navalkol Bhaji hot with roti, chapati, or steamed rice.

Recipe Notes:

• Choose fresh, tender navalkol for the best flavor and texture.
• Cut the vegetable into evenly sized cubes for uniform cooking.
• Avoid overcooking to maintain the slight crunch of the Kohlrabi Sabzi.
• A sprinkle of fresh coriander can be added before serving.
• This Maharashtrian Navalkol Recipe also pairs well with dal and rice.