To begin making the Knol Knol Gravy Recipe, peel the  knol knol also known as Knol Khol and chop them into bite size pieces.

Make a couple of slits at the bottom of the tomatoes and put them in boiling water for 5 minutes until skin separates. (Blanching the tomatoes). Cool completely and grind into smooth paste. 

In a kadai, add oil on medium heat. Once the oil is hot, add cumin seeds. 

When cumin seeds begin to sizzle, add finely chopped onions and saute until the onions are translucent this will take about 3-4 minutes.

Add finely chopped ginger and garlic and saute until raw smell goes away.

Next, add the prepared tomato puree and cook for 5 minutes. Continue to cook till until the oil comes to the surface. 

Season the tomato and onion mixture with salt, chilli powder, coriander powder and finally add garam masala powder. 

Stir well until all the masalas are well combined into the gravy. 

Now toss in chopped knol khol and coat well with masala gravy. Whisk curd and add it to the gravy.

Add in half cup water, cover and cook for 20 to 25 minutes. Stir in between and check for water. If required, add some more water to adjust the consistency of the gravy. Turn off the heat. 

Garnish with chopped coriander leaves. 

Serve Knol Knol Gravy along with Rotis /Phulkas and Mooli Raita for a simple weeknight dinner.