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Home-cooked Recipes

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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
Ingredients
  • Knol Khol (Gaath Gobhi)
  • Mustard Oil (Sarso ka tel)
  • Green chillies (Hari Mirch)
  • Red chillies (Laal Mirch)
  • Var masala (Tikki Masala )
  • Asafoetida (Heeng)
  • Salt (Namak)
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