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Kohlrabi is called as ‘Navalkol’ in Konkani and ‘Navil Kosu’ or ‘kosu gadde’ in Kannada. ‘Sukke’ is usually a side dish prepared with some kind of vegetable or sea food and coconut masala. This dish has a sweetish and spicy taste because of the jaggery and red chilies in it. This is my all time favourite dish.

When I was a kid, I had grown these in my neighbour’s fields. Our neighbour(fondly called as mami) grows lot of different vegetables in their field. As I had the “madness” of growing vegetables for a short period of time, she allowed me to grow all the kinds of vegetables along with her lot. Ofcourse, she used to nurse my plants. I only watered those plants and claimed they are mine whenever we went to the field .

Updated on 5th Sep:
Kohlrabi looks like this

Ingredients:
Kohlrabi(Navalkolu/navilkosu)(cut into small pieces) 1 cup
Onion(cut into small pieces) 1/2 cup
Coconut(fresh or frozen) 3/4 cup
Red chilies 4-5
Coriander seeds 1/2 tea spn
Urad daal 1/2 tea spn
Tamarind 1/2 tea spn
Jaggery 1/2 tea spn
Oil 1 tea spn
Salt

Method:
Cook Kohlrabi in cooker.
Heat 1/2 tea spn of oil and fry coriander seeds and urad daal. Grind them with coconut, jaggery, red chillies and tamarind by adding just sufficient water(do not make the masala too watery).
Heat remaining oil and fry onion. Add cooked kohlrabi and ground masala. Add salt and cook till masala is done and the dish becomes almost dry.
Serve as a side dish with rice and daal/gravy or with chapathi.

Serves : 3
Preparation time : 20mins