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Explore the exquisite flavors of Kashmiri cuisine with Monji Haak or Kashmiri Style Kohlrabi (knol knol or gaanth gobi). A light and simple traditional dish with minimal ingredients that is high on flavors.
- 500 gms kohlrabi
- 1/3 cup mustard oil
- 1/4 tsp asafoetida (hing)
- 1 tsp cumin seeds (jeera)
- 1 tsp salt or to taste
- 2 tsp fennel powder (saunf)
- 1 tsp dry ginger powder (sounth)
- 2 whole red chillies
- 2 whole green chillies
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Separate the leaves from the kohlrabi bulb leaving the soft leaves on top. Remove the stems from the larger leaves. Tear leaves with your hands, do not use a knife to chop the leaves.
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Slice off the top of the bulb with the soft leaves. Peel and cube the remaining bulb. Wash the leaves and bulbs under running water. Keep aside.
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Heat mustard oil in a pressure cooker to the smoking point and let it cool a bit. Reheat the oil. Add in cumin seeds and asafoetida.
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Add in the bulbs and saute on high heat for a few minutes. Do not colorize.
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Next, add in the leaves and mix well. Saute on high heat for a few minutes until the leaves soften a bit.
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Add the salt. Add 2 cups of water. Pressure cook for 5-6 whistles. Release the pressure immediately to retain the color.
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Now add fennel powder, dry ginger powder, whole red chillies, and green chillies. Cook for a few minutes.
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Adjust the gravy as per your taste. Check the salt and add more if required.
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The Moni Haak (Kashmiri Style Kohlrabi) is ready to serve. Serve hot with boiled rice.
- If you don’t use a pressure cooker, cook on medium to high heat until the bulbs are tender.
- This traditional dish is also known as kadam ka saag, monj haak, or mounje haak.
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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Bohemian Bibliophile.
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