Tuesday, 4 June 2019

Knol khol palya

Knol khol palya
Ingredients: 1 cup = 250 ml
  • Knol khol - 3 small sized
  • Onion - 1 small sized
  • Green chilly - 1 to 2 (depending upon your spice level)
  • Garlic cloves - 5 to 6
  • Coriander leaves - fistful
  • Salt - according to taste
  • Sugar - 1 teaspoon
For seasoning :
  • Urad dal - 1 teaspoon
  • Cumin seeds - 1 teaspoon
  • Hing - 1/4 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Red byadagi chilly - 1 
  • Curry leaves - 1 strand
  • Oil - 2 teaspoons
  • Turmeric powder - 1/4 teaspoon


Method:
Step 1. Wash and peel outer skin of knol khol (use fresh knol khols). Chop to small pieces. Also chop other ingredients like onion, green chilly and coriander leaves. Peel and crush garlic cloves.


Step 2. In a thick bottomed kadai, heat oil (on LOW flame), add urad dal, cumin seeds, hing, curry leaves, red byadagi chilly and mustard seeds.


Step 3. Saute till mustard splutters.


Step 4. Add turmeric powder when mustard splutters. Saute well.


Step 5. Add crushed garlic cloves and saute till raw smell of garlic disappears.


Step 6. Add chopped onion. Saute for a minute.


Step 7. Now add chopped knol khol and mix well.


Step 8. Add salt and sugar according to taste and mix well.


Step 9. Add 1.5 to 2 cups of water and mix well.


Step 10. Close lid for about 10 minutes.


Step 11. Check for water in between the middle.


Step 12. Add chopped coriander leaves and mix well.


Step 13. Turn off the stove.

Step 14. Enjoy with rice or chapati.

Knol khol palya


Tips :
  • Additionally add a table spoon of grated coconut in step 11.

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