Assamese "Olkobi" , Bengali "ওলকপি" (Olkopi), Hindi "गांठ-गोभी" (ganth-gobhi), Kannada "Navil Kos", Marathi "Naval Kol / khaval ", Punjabi/dogri "Kadam" , Tamil "Nool Kol".
Here we get it very commonly. So I keep experimenting with this. Here I came up with a chutney made from Nool Kol.
Nool Kol (Ganth Gobi) - 1 big
Onion - 2 big
Tamarind - lemon size
Mustard - 1 t.sp
Red chilli - 4 to 5
Channa dal - 1 tb.sp
Urad dal - 1 tb.sp
Tomato - 1 big (optional)
Coconut - 2 tb.sp
Coriander Leaves - a little (optional)
Curry leaves (optional)
MethodPeel the skin of the nool kol and cut them into small cubes. Chop the onions and tomatoes (if you are using it, I did not use tomatoes here). Heat about 1 t.sp of oil in a kadai. Splutter the mustard and then add the urad dal, channa dal, red chilli, curry leaves. Keep it aside. Then again heat 1 tb.sp oil in the same kadai and add onions and fry till translucent. Add tomatoes and cook till soft and then add the diced nool kol. And salt and cook till becomes soft on medium. Then add the coconut and coriander leaves and mix it well. Now let this mixture. After it cools down, put the veg mix in the mixer and make a smooth paste of it. When it becomes a smooth paste then add the dal - chilli mix which we had let to cool and run the mixer again. See to it that it should not become a smooth paste again. It should be little coarse. Eat it with idli/dosa.
Don't forget to see what the RM runners are cooking today.