Navalkolachi Sukhi Bhaji

Navalkolachi sukhi  bhaji.
Navalkol /Kohlrabi or Gunth Gobi...is a low, stout  cultivator of cabbage.It can be eaten raw as well as cooked....it takes time to cook.Navalkol is its maharshtrian name..and this is  a drier and quick version of this bhaji...it can be used in curries...cutlets as well.

Ingredients


2 medium bulbs of Navalkol
1 big onion finely chopped
1 small tomato finely chopped
2 green chillies finely chopped
1/2 tsp turmeric
Salt as per taste
Pinch of sugar
Few leaves of curry leaves
1 tbsp of fresh grated coconut.
Grated ginger
2 tbsp oil
1/2 mustard seeds
Finely chopped corriander for garnishing.

Method:-

First pressure cook Navalkol in 1whistle..then remove the knob and keep.. (lid will open after the steam is released).
 Now take out navalkol.peel off and chopp into small cubes.and keep.
Take a pan.
Heat oil and add mustard seeds...
When mustard seeds starts crackling addginger, curry leaves, green chillies.and turmeric.
Add onion ...saute till it turns translucent
Now add tomato..and salt as per taste.pinch of sugar.mix well and put the lid of the vessel.
After 5 min put of the flame and garnish Navalkol chi bhaji with finely chopped corriander and grated coconut and serve with rotis or chapatis.