MONJ HAAKH

Nothing expresses comfort food as aptly for a Kashmiri as Monj Haakh or a simple stew of kohl rabi (gaanth gobi) & Kashmiri collard greens. The only addition to the vegetables is 'heeng', green chillies & a dash of Kashmiri 'ver masala'. A perfect accompaniment to a heavy non-vegetarian meal or a soul soothing meal in itself with a plateful of steamed rice & a bowlful of curd.

Recipe

Wash and cut the leaves in halves : ½kg
Wash and peel the lumps of Knol Khol
Chop the lumps into thin slices
Heat the Mustard Oil (Sarso ka tel) in the pressure cooker: 1 ½ big spoon
Sauté Asafoetida (Heeng): ½ teaspoon
Put the leaves of Kohlrabi & the thin lump slices of in the oil
Shallow fry for 5-10 minutes & stir it on low flame
Add 1 spoon salt (Namak) & keep stirring for another 5-10 minutes
Pour Water in the cooker: 1½ glass
Put the lid on & cook on high flame for 6-7 whistles
Don't let it sit in the steam. Immediately take the pressure out & open the lid
Garnish it with 2/3 green/red chillies (Hari Mirch) for taste & Var masala (Tikki Masala ) powder: ½ teaspoon
Serve it with steamed rice