Knol Kohl is one of the first European vegetables introduced into India. It grows well in the Himalayas and in fact is one of the most common vegetables in Kashmir. Sometimes it is the ONLY vegetable available there. We ate it almost daily when we lived there..and when I was a child I thought the word knol kohl was actually a Hindi word. It tastes like a mild version of the heart of a cabbage and is quite flavourful.
In Maharashtra it is known as mula and it is cooked here with leaves and all. It is pretty large and woody by the the time it comes on the market in late winter and nowadays I tend to peel the top layer off before using it. It is nice as a salad, grated fine or medium fine.
2 kohl rabi/ knol kohl, washed, peeled and grated
1/2 cup plain yogurt
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red chilli powder
Mix the grated kohl rabi, the salt pepper and yogurt together. Sprinkle the chilli powder on the top.
Ready to serve!