Munj Haakh – Kohlrabi Curry

Munj Haak (Kohlrabi Curry In Kashmiri Style) – one of the easiest dishes to make for lunch or dinner and when served with rice, it becomes a meal by itself. Also, it’s just as healthy as it’s delicious.

Prep + Cook Time: 45 minutes

Serves: 3-4

Ingredients

2 Kohlrabi bulbs with greens
2 tsp mustard oil or any other oil
Pinch of asafoetida
2- 3 dry red chillies
Kashmiri Red Chili Powder- ½ teaspoon
Saunf/Fennel Seeds powder- 3/4 teaspoon
Garam Masala- ½ teaspoon
Salt to taste
2 Cups water

Method

Prepping the kohlrabi

Remove the greens from the bulb of the kohlrabi. Cut out the long stems and keep the greens aside to be used in the dish. Discard the stems.

Peel the kohlrabi and cut the root side of the bulb and discard. Infact simply discard any portion that feels woody.

Chop the greens and slice the bulbs. Give everything a generous rinse.

Cooking

In a pressure cooker, add mustard oil and fry the Kohlrabi cubes till they turn golden brown and keep them aside in a plate.

In the remaining oil, add asafoetida, dry red chili, fennel seeds (powder) and fried kohlrabi cubes. Sprinkle some red Kashmiri chili powder and mix well.

Add the chopped greens, salt to taste, garam masala and mix well. Stir fry for a minute and then add enough water (2 cups or so) to cover the Kohlrabi.

Cover the lid and cook the vegetable on low flame till they become soft and tender. Don’t overcook the greens, otherwise they lose the green colour.

Turn off the flame and serve it hot with steamed rice.