Navalkol Kismur is a simple yet flavour-packed traditional Goan dish made with tender kohlrabi, fresh coconut, and minimal spices. Lightly sautéed and finished with coconut, this humble bhaji reflects the beauty of Goan home cooking—seasonal, nourishing, and comforting.
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Remove the stems and peel the skin of the German Turnip. Chop it into fine cubes and soak in water.
Wash and finely chop the red amaranth leaves (tambdi bhaji).
Heat cooking oil in a pan. Temper with mustard seeds and a pinch of asafoetida.
Add the chopped German Turnip and sauté until it cooks, which will take around 5-6 minutes.
Add crushed garlic, finely chopped onion, and green chillies. Sauté for 2-3 minutes.
Add the red amaranth leaves on top without mixing. Cover and let it simmer on low flame for 3-4 minutes.
Check the leaves as they reduce while cooking. Add salt to taste and mix well.
Top with grated coconut and coriander leaves. Serve hot with dal rice and pickle.
Ensure the German Turnip is chopped finely for even cooking.
Do not overcook the red amaranth leaves to retain their vibrant color and texture.
Add salt at the final stage. This will prevent the leaves to become soggy because salt releases water.
Can I use any other greens instead of red amaranth leaves?
Yes, you can substitute red amaranth leaves with spinach or any other leafy greens, but the flavor profile may vary. For authentic goan taste , red amaranth leaves is advisable.
Is this dish vegan?
Yes, this dish is completely vegan as it uses plant-based ingredients only.
Can I skip the grated coconut?
While grated coconut adds a traditional touch and flavor, you can skip it if unavailable or if you prefer a coconut-free version.
What can I serve this dish with?
This dish pairs well with dal rice and pickle for a wholesome meal.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
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