Knol khol leaves curry / Navilu kosu soppina palya / Kohlrabi leaves curry

I love shopping (growing too) variety of vegetables. Recently when I went for morning cycling, I found fresh knol khol along with leaves. Remembering the yummy taste of curry which I cooked earlier, I just stopped by and bought these veggies home. Prepared the curry and serving you all here with. 

Recipe courtesy - Rajeshwari Sounder, my friend.

Ingredients

Knol khol leaves - 1 bunch
Onions - 3 medium sized
Green chillies - 2 to 3
Peanuts - 1 fist full
Salt to taste

Method

For tempering

Oil - 2 spoons

Urad dal - 1 spoon

Mustard seeds - 1/2 spoon

Turmeric powder - 1 pinch 

Method

Finely wash the Knol khol leaves and chop into small pieces. Chop onions and green chillies into small pieces.

Roast the peanuts in low flame. Grind into not so fine powder using a mixer grinder.

Heat a thick bottomed kadai. Pour oil. Add urad dal, mustard seeds and turmeric powder. When mustard seeds starts spattering, add green chillies and roast. After 15 seconds add onions and stir fry for about 30 seconds. Now chopped knol khol leaves, add salt, one cup of water, mix well, close the lid and cook for about 8 to 10 minutes. Add peanut powder, mix well and cook for about 2 minutes. Switch off the stove.

We can serve this with rice / chapati / roti etc.

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