Monji Haak with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Vegetables

   • Peel the kohlrabi bulbs thoroughly to remove the tough outer layer. Chop them into 1-inch cubes.
   • Separate the greens (haak) from the bulbs. Wash them meticulously in a large bowl of water to remove all grit, then drain and roughly chop them. Keep the kohlrabi cubes and greens separate.
2. 2

   Temper Oil and Fry Kohlrabi

   • Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat it until it reaches its smoking point. You'll see faint white smoke rising. This step is crucial to mellow the oil's pungency.
   • Reduce the heat to medium, wait for 30 seconds, then carefully add the kohlrabi cubes. Sauté for 6-8 minutes, stirring occasionally, until the edges turn light golden brown.
3. 3

   Add Spices and Greens

   • Lower the heat. Add the asafoetida, Kashmiri red chilli powder, turmeric powder, fennel powder, and ginger powder. Stir continuously for about 30-45 seconds until the spices are fragrant. Be careful not to burn them.
   • Immediately add the chopped kohlrabi greens and salt. Mix everything well and cook for 2-3 minutes until the greens wilt down completely.
4. 4

   Simmer to Perfection

   • Pour in 1 cup of hot water and stir to combine. Bring the mixture to a gentle boil.
   • Cover the pan with a lid, reduce the heat to low, and let it simmer for 12-15 minutes. The kohlrabi should be tender enough to be easily pierced with a fork but still hold its shape.
   • If there's excess water, remove the lid and cook on medium heat for another 2-3 minutes to let the gravy thicken to a semi-dry consistency.
5. 5

   Serve

   • Taste and adjust the salt if necessary.
   • Let the dish rest for 5 minutes off the heat for the flavors to meld.
   • Serve Monji Haak hot as a side dish with steamed rice or Kashmiri roti.