I grew up eating my mom’s Naval Kol Bhaji (Kohlrabi curry) that she had learned from my Aaji (maternal grandmother). During her recent visit, we went to our local farmers’ market where we saw lots of summer-fresh Kohlrabi. We bought it home to make this easy and delicious curry and I made sure to record and take notes on the recipe to share it with you!
Kohlrabi (Knol Kol or Naval Kand) is a cruciferous vegetable from the family of cabbage, brussels sprouts, and broccoli. The bulb-like light green stem has a neutral taste and is meaty and fibrous making it a perfect addition to curries, lentils, and salads. Tender green leaves are also used in cooking.