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kashmiri Recipe- Monji Haak



Monji Haak/Kohlrabi by ChandraMukhi Ganju


Monji Haak/Ganth Gobi/Kohlrabi Serving Size: 3-4 people Ingredients: ½ kg or 1 pound monjihaakh/kohlrabi Pinch of yeng/heeng/asafetida 2 whole green chilies/neel mertschwangan or red dry chili/wazel mertschwangan 1½ cup of water Pinch of phu//soda/baking soda Kashmiri spicy cake/masala/vari if available 3-4 tablespoons of vegetable cooking oil (or preferably mustard oil if available) Salt to taste Method: Peel skin of the monji/round green bulb. Cut monji into thin slices and strip leaves into half. Clean the monjihaakh/kohlrabi by taking out loutish stalks and by checking for white lines on leaves (Monjihaakh from the store may contain bugs on the leaves. These can be found as short white lines on the green leaf). Wash the monjihaakh in a large sink filled with water to which may be added a small amount of vinegar or salt to kill any insects. Move the häak leaves gently in the water to remove sand and dirt. Repeat several times until water is clear. Place monjihaakh in colander to drain water and set aside for now. Heat 3 tablespoons of oil in a pressure cooker or cooking pan at medium heat. Add heeng/asafetida and sauté. Add monjihaakh and stir well till monjihaakh shrivels. Add salt and whole dry or green chilies as desired (to make wuzjul/red colored monji,add ½ tsp. of red chili powder and ¼ tsp. of badiyan and shonth). Add water. Add pinch of baking soda. Boil monjihaakh. Cover and cook häak for 3-4 whistles in pressure cooker or approximately 15 minutes if cooking in a pan until häak is tender. Open the lid of the cooker immediately to retain green color of häak. Add pinch of vari (if available). Serve with white rice and merstchwangan chetin. Note: Release pressure in cooker slowly by lifting weight with ladle or by cooling pressure under running water or according to your manufacturer’s instructions.

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Comments

Superb Chandraji, I showed the video to my son too and he loved it. It's exactly the way I make, except adding pinch of soda was new to me. Thanks

Added By Kaveri Hak

Thanks for this recipe. I never thought that it would be so simple to cook this Kashmiri delicacy Monja Hakh. I live away from my home and prepared this dish as per instructions in the video. It was perfect.

Added By Avinash Pandit

Thanks, I tried the way you have shown and result was superb. I had tried to cook monja haak before also but never got the taste I was looking for, now today first time I was able to enjoy. I am away from home for last 6 years and had craving for eating monja haakh as my mother used to cook.

Added By Rohit raina

I like the recipes Chandraji, they are truly kashmiri.please continue with them. Has dum aloo and al yakhni been shown by you.

Added By Basanti sathu

A great work . Congratulations for bringing this book. It keeps our tradtional food alive so that our young generation will keep making these receipes.

Added By DAISY SHAWL