Cut Kohlrabi in small pieces. If the skin is thick and hard, peel it, otherwise use with skin.
Cook Kohlrabi in cooker.
Heat 1/2 tea spn of oil and fry coriander seeds and urad dal.
Grind them with coconut, 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, jaggery.
Add salt and cook till masala is done and the dish becomes almost dry.
Serve as a side dish with rice and dal/gravy or with chapati.