I have never tasted any recipe made from knol khol other the sambar my mom makes. I prepare sambar very rarely as dal replaces it in our household. I was missing knol khol for some time and I tried a dry sabji with it to have with phulkas. It came out well though I prefer sambar to it; but if I have to make this vegetable with roti then sabji is the choice. While shopping, the choice of knol khol is crucial, too mature ones will have spongy and chewy inside which don’t taste well.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
1. Knol khol – 4
2. Green chili – 1
3. Ginger – 1” piece
4. Oil – 1 tbsp
5. Cumin seeds – ½ tsp
6. Coriander seeds – 1 ½ tbsp.
7. Turmeric powder – ¼ tsp
8. Asafoetida – 1 pinch
9. Chili powder – 1 tsp
10. Salt to taste
11. Kasoori methi – 1 tsp
12.Garam Masala – 1 tsp
13.Amchoor salt – 1/4 tsp
Step 1: Peel and chop knol khol into small cubes as in the picture below. Chop green chilies as well.
Step 2: Heat oil in a non-stick pan and splutter cumin seeds in it, sprinkle asafoetida, add turmeric, coriander powder and sauté green chilies and ginger in it.
Step 3: Add the cubed vegetable and add enough salt & chili powder.
Step 4: Sprinkle some water, mix well and close with a lid.
Step 5: Cook in simmered stove and stir occasionally until the vegetable is tender.
Step 6: Crush the kasoori methi into the saji, add garam masala & amchoor salt and mix with the sabji. Cook uncovered for 2 minutes and turn off heat.
Step 7: Serve hot with phulkas.