Thursday, October 29, 2009

Knol Khol Curry

Serves : 2

Knol Khol - 2 cups, cut into 1" slices
Coriander - 5-6 strands
Fresh Coconut - 1/2 cup, shredded
Green chillies -2 or as desired
Peppercorns - 5 - 6
Turmeric - pinch
Salt - to taste
Onion - 1 cup, sliced
Oil - 1 tbsp
Mustard seeds - 1/2 tsp

1. Cook the knol khol pieces in water with salt to taste until done.
2. Grind to paste the coconut, green chillies, peppercorns, turmeric, and coriander using a blender or food processor.
3. Then in a skillet, heat oil and add mustard seeds and wait for them to crackle
4. Once the mustard seeds crackle, add the onions and fry till they become soft and turn golden brown.
5. Then add the paste from the mixer and heat on medium flame for around 5 min.
6. Then add the cooked knol khol along with the water to the vessel and mix well
7. Add more salt as required and heat until all the contents blend or until the curry reaches desired consistency.

Serve with chappatis or rice.

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