Jammu and Kashmir

Monji haak

Name: Monji haak
Total time: 25 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 3 with leaves bulbs in wedges, leaves torn kohlrabi; 2 tbsp mustard oil; 2 dried red chilli; a pinch asafoetida; 1 slit green chilli; 1 1/4 cups water; Salt, to taste

Kohlrabi bulbs and leaves cooked with mustard oil and chillies. Sweet, peppery and ready in twenty.

25 minTime

2 gProtein each

mediumSpice

The kohlrabi of Kashmir2 chapters · 1 min read

Make it your way

Grandma's wayKohlrabi, mustard oil, whole chillies.

The original

92kcalsame

2 gproteinsame

5 gfibresame

25minutessame

Classic monji haak.

Per serving, worked out from the ingredient table.

Ingredients

Kohlrabi3 with leaves, bulbs in wedges, leaves torn

Mustard oil2 tbsp

Dried red chilli2

Asafoetidaa pinch

Green chilli1, slit

Water1¼ cups

Saltto taste

Method

3 steps

1Peel the kohlrabi bulbs and cut into wedges. Wash and tear the leaves.
2Heat mustard oil until it smokes, cool slightly, add asafoetida and red chillies.
3Add the bulb wedges, water and salt. Cover and cook 8 minutes. Add the leaves and green chilli and cook 6 more minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jammu and Kashmir

Monji haak

Kohlrabi bulbs and leaves cooked with mustard oil and chillies. Sweet, peppery and ready in twenty.

25 minTime

2 gProtein each

mediumSpice

The kohlrabi of Kashmir2 chapters · 1 min read

Make it your way

Grandma's wayKohlrabi, mustard oil, whole chillies.

The original

92kcalsame

2 gproteinsame

5 gfibresame

25minutessame

Classic monji haak.

Per serving, worked out from the ingredient table.

Ingredients

Kohlrabi3 with leaves, bulbs in wedges, leaves torn

Mustard oil2 tbsp

Dried red chilli2

Asafoetidaa pinch

Green chilli1, slit

Water1¼ cups

Saltto taste

Method

3 steps

1Peel the kohlrabi bulbs and cut into wedges. Wash and tear the leaves.
2Heat mustard oil until it smokes, cool slightly, add asafoetida and red chillies.
3Add the bulb wedges, water and salt. Cover and cook 8 minutes. Add the leaves and green chilli and cook 6 more minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Monji haak

Make it your way

Ingredients

Method

Monji haak

Make it your way

Ingredients

Method

Make it a meal