Kohlrabi is called as Nokohol in Sri Lanka. Kohlrabi can be cooked in many ways. My mum used to make this beautiful and simple dish with kohlrabi all the time. When they are in season try using them in different ways. They are nice and crunchy and has a creamy taste when cooked.

When you select Kohlrabi try buying the freshly picked young bulbs as they can go woody in the middle.

This recipe will serve 4-6 people.

This is a freshly picked Kohlrabi weighs about 300 g.  Cut the leaves first and discard the stems unless they are tender.

Peel the Kohlrabi and wash well Cut it in half.

Grate or cut finely with the leaves.

I used 1/2 cup of freshly grated coconut with turmeric and salt. Mix the turmeric and salt with coconut and set aside.

You will need 1/2 of an onion and few cloves of garlic sliced, several red chillies, cinnamon and Rampe with about a teaspoon of mustard seeds. Add about a tablespoon full oil in to a pan and leave it to be hot. When the oil is hot add the mustard seeds to pop. Later add all the other ingredients and stir fry about a minute.

Add the sliced kohlrabi with the leaves and stir fry in oil.

Later add the coconut mixed with salt and turmeric powder and mix well. Do not over cook the kohlrabi.

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Add some lemon juice and  serve with rice.