Sri Lankan Knol Khol Curry (Mild Spicy)

Knol Khol also known as Kohlrabi is a vegetable which we can easily find in Sri Lanka. We call it as Nokol (නෝකෝල් ).It is a vegetable rich in minerals and dietary fiber. In Sri Lankan Cooking, there are few different methods to cook Knol Khol. This recipe is for a simple and mild spicy Knol Khol curry.

In this recipe I have used red chilli powder; instead you can use 2 green chillies which give lighter appearance for the curry.

Ingredients: (2-3 servings)

1 medium sized Knol Khol

1 onion sliced

1 sprig curry leaves

1inch piece pandan leaf/(rampe)(optional)

1 tsp chili powder

¼ tsp turmeric powder

1 tsp Sri Lankan raw curry powder

1 tsp fenugreek seeds

Piece of cinnamon

Salt to taste

1/2 cup thick coconut milk

1 cup thin coconut milk

Method

Wash and slice Knol Khol. (Remove the skin) .If there are leaves with knol khol, slice them too.They add much taste to the curry.

Keep all sliced Knol Khol in a pan.Add sliced onion ,curry leaves and all other

ingredients except thick coconut milk.

Add thin coconut milk.

Cook for about 10 minutes in law flame until Knol Khol is cooked.

Then add thick coconut milk.

Adjust salt and simmer for few minutes.

It is ready to serve with plain rice.

Notes: Use green chili instead of red chili.The appearance will be lighter and also you will get a little bit different taste.