Last Updated on 2 months by Neha Deshmukh

Navalkol Recipe – Authentic Indian Navalkol Leaves & Bulb Curry

Introduction

Okay, let’s talk Navalkol! If you’ve never heard of it, don’t worry, you’re not alone. This isn’t your everyday Indian vegetable. It’s a bit of a hidden gem, and honestly, I stumbled upon it myself through my grandmother’s recipes. She always made the most incredible dishes with whatever was fresh and seasonal, and this Navalkol curry was a family favourite. It’s a wonderfully unique flavour, slightly earthy and a little tangy, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Navalkol recipe is special. It’s not just delicious, but it’s also surprisingly easy to make – perfect for a weeknight meal or when you want to try something a little different. The combination of the subtly sweet Navalkol with the nutty groundnut powder and the zing of mango powder is just chef’s kiss. Plus, it’s a fantastic way to explore a lesser-known ingredient and add some variety to your Indian cooking repertoire.

Ingredients

Here’s what you’ll need to make this Navalkol curry:

• 1 medium Navalkol bulb with leaves
• 1 tablespoon roasted groundnut powder
• 4-5 garlic cloves
• 0.5 teaspoon ghee (about 3ml)
• 0.25 teaspoon black pepper powder (about 1.25ml)
• Black salt, to taste
• Mango powder or lemon juice, to taste

Ingredient Notes

Let’s chat about these ingredients for a sec. Getting them right makes all the difference!

Navalkol: Understanding This Unique Vegetable

Navalkol is a fascinating vegetable! You’ll want to discard the really tough stems and focus on using the tender leaves and the bulb. When slicing the bulb, aim for about 5mm thick – not too thin, not too thick.

Ghee: The Traditional Fat for Flavor

Ghee is clarified butter, and it adds a beautiful richness to this dish. It’s traditional in Indian cooking for a reason! If you don’t have ghee, you can use a neutral oil, but the flavour won’t be quite the same.

Black Salt: A Distinctive Indian Flavor

Black salt (kala namak) has a unique, slightly sulfurous flavour that really elevates Indian dishes. It’s different from regular table salt, so don’t skip it if you can help it!

Mango Powder (Amchur): Adding Tang & Balance

Mango powder, or amchur, provides a lovely tanginess that balances the earthiness of the Navalkol. If you can’t find it, a squeeze of lemon juice works beautifully too.

Roasted Groundnut Powder: Texture & Nutty Flavor

The roasted groundnut powder adds a wonderful texture and nutty flavour. You can buy it pre-made, or easily roast and grind your own peanuts.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, discard those tough Navalkol stems. We only want the tender leaves and the bulb. Give everything a good wash, then peel and thinly slice the bulb. Chop the leaves separately.
2. Now, heat a griddle with the ghee over low heat. Roast the Navalkol slices until they’re nicely browned on both sides. This takes a little patience, but it really brings out the flavour.
3. Once the slices are cool, blend them with the chopped leaves into a smooth paste. Add a little water if needed to get the right consistency.
4. In the same pan, sauté the crushed garlic in ghee until it turns golden brown and smells amazing.
5. Add the blended Navalkol paste to the pan. Season with black salt, pepper, and your mango powder or lemon juice.
6. Adjust the consistency with a little water, then simmer for about 10 minutes, stirring occasionally.
7. Finally, mix in the roasted groundnut powder. Give it a good stir, and serve hot!

Expert Tips

• Don’t rush the roasting step! It’s key to developing the flavour of the Navalkol.
• Taste as you go and adjust the seasoning to your liking. Everyone’s palate is different.
• If you want a smoother curry, blend the Navalkol paste for a longer time.

Variations

This recipe is a great base for experimentation!

• My friend Priya loves to add a pinch of red chilli powder for a little extra heat.
• My family often adds a small chopped onion when sautéing the garlic for extra flavour.
• For a richer flavour, you can add a tablespoon of coconut milk during the simmering stage.

Vegan Adaptation

Want to make this vegan? It’s easy! Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Spice Level Adjustment

This recipe is mild, but you can easily adjust the spice level. Add a pinch of red chilli powder or a finely chopped green chilli to the garlic while sautéing.

Regional Variations – Maharashtra & Goa

Navalkol is particularly popular in Maharashtra and Goa. In some regions, people add a touch of coconut to the curry, while others prefer a drier version.

Festival Adaptations

During festivals, some families add a small amount of jaggery (gur) to the curry for a touch of sweetness.

Serving Suggestions

This Navalkol curry is delicious served with:

• Steaming hot rice
• Roti or chapati (Indian flatbread)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What is Navalkol and where can I find it?

Navalkol is a unique Indian vegetable, a type of yam with edible leaves and bulb. It’s most commonly found in local markets in Maharashtra, Goa, and some parts of South India. You might need to ask around!

Can I use other types of groundnuts for the powder?

Yes, you can! Peanuts are the most common, but you can also use cashews or almonds for a different flavour profile.

What can I substitute for ghee in this recipe?

You can use a neutral oil like sunflower oil or vegetable oil, but the flavour won’t be quite as rich. Coconut oil is also a good option.

How can I adjust the sourness of the dish?

Adjust the amount of mango powder or lemon juice to your liking. Start with a small amount and add more until you reach your desired level of sourness.

Can this Navalkol recipe be made ahead of time?

You can definitely make the Navalkol paste ahead of time and store it in the refrigerator for a day or two. Just add it to the pan with the garlic and continue with the recipe when you’re ready to serve.