Monji Haak

Monji Haak

Published February 25, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 45 min

Prep Time: 25 min | Cook Time: 20 min

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Kohlrabi, commonly known as gath gobhi or Kashmiri saag, is seen in Northern India during winter and is an integral traditional Kashmiri cuisine, usually served boiled or combined with meat and fish. Monji Haak is fairly quick to make and provides a very healthy, nourishing meal. It tastes best with rice.

Nutrition Facts
Serving size: Approximately 1 cup
Calories per serving: 30
Total Fat 3.7g 6%
Sodium 564mg 24%

Ingredients

  • 4 kohlrabi stalks, with leaves attached
  • 2 dry, whole red chillies
  • 1 tbsp. mustard oil or olive oil
  • 1 tsp. salt
  • 1 cup water

Step by Step:

  1. Separate leaves from the bulb and tear off each leaf into two to three parts. Clean with running water to remove traces of dirt and set aside. Remove the skin from the bulbs so you're left with a clean surface. Chop them into small pieces, just as you would do for a potato.
  2. In a pressure cooker, heat oil. If using olive oil, you only need to warm the oil; however, if using mustard oil, make sure you heat it to smoking point. Lower heat to SIM and add whole red chilies. Add the chopped kohlrabi bulbs and salt once the chilies change colour. Fry till slightly golden brown and add the kohlrabi leaves. Increase heat to high and quickly stir them around, allowing them to wilt completely.
  3. At this point, add water and close the pressure cooker. Cook for about five minutes.
  4. Turn off heat and let the steam dissipate completely.
  5. If you find the Monji Haak too watery, cook for another two minutes, allowing excess water to evaporate. Serve hot with brown or white rice.
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