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A rustic and hearty Kashmiri stir-fry featuring tender kohlrabi (Monji) and earthy collard greens (Haak). The addition of soft scrambled eggs transforms this traditional side into a satisfying main dish, packed with authentic flavors and ready in about 30 minutes.
Begin by preparing your vegetables. Peel the kohlrabi and slice it into thin, half-moon shapes, about 1/8-inch thick. Thoroughly wash the haak (collard greens) and chop them into bite-sized pieces. Set aside.
In a heavy-bottomed pan or kadai, heat the mustard oil on medium-high heat for about 2-3 minutes, or until it becomes pale yellow and just begins to smoke. This crucial step mellows its pungent flavor. Immediately reduce the heat to medium-low.
Carefully add the hing and the broken dried red chilies to the hot oil. Sauté for 20-30 seconds until the chilies darken slightly and release their aroma.
Add the sliced kohlrabi to the pan. Increase the heat to medium and sauté for 4-5 minutes, stirring occasionally, until the edges of the kohlrabi start to become translucent.
Add the chopped haak, dry ginger powder, fennel powder, turmeric powder, and salt. Stir well to coat the vegetables with the spices. Pour in the water, bring to a simmer, then cover the pan. Cook for 10-12 minutes, stirring once or twice, until both the kohlrabi and greens are tender but not mushy.
While the vegetables are cooking, crack the eggs into a small bowl. Add a pinch of salt and whisk lightly with a fork until the yolks and whites are just combined.
Once the vegetables are cooked and most of the water has evaporated, use your spatula to push them to one side of the pan, creating an empty space.
A rustic and hearty Kashmiri stir-fry featuring tender kohlrabi (Monji) and earthy collard greens (Haak). The addition of soft scrambled eggs transforms this traditional side into a satisfying main dish, packed with authentic flavors and ready in about 30 minutes.
This kashmiri recipe takes 35 minutes to prepare and yields 3 servings. At 288.21 calories per serving with 13.4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Pour the whisked eggs into the empty space in the pan. Let them set for about 30-45 seconds, then gently scramble them with the spatula until they are about 90% cooked but still soft and moist. This should take 2-3 minutes.
Gently fold the soft scrambled eggs into the cooked vegetables, combining everything. Cook for one final minute, then turn off the heat. Serve immediately with hot steamed rice or fresh rotis.
For a vegan version, omit the eggs and add 150g of crumbled firm tofu or paneer in the last 2-3 minutes of cooking. Sauté until lightly golden before mixing with the vegetables.
To increase the heat, add 1-2 slit green chilies along with the kohlrabi, or add 1/4 teaspoon of Kashmiri red chili powder with the other spices.
If haak is unavailable, you can substitute it with other sturdy greens like spinach (add it in the last 5 minutes of cooking as it cooks faster) or kale.
Both kohlrabi and haak are excellent sources of dietary fiber, which promotes healthy digestion, aids in maintaining stable blood sugar levels, and contributes to a feeling of fullness.
The addition of four eggs makes this dish a great source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish is loaded with essential vitamins. Haak (collard greens) is rich in Vitamin K, A, and C, while kohlrabi is an excellent source of Vitamin C, boosting immunity and skin health.
Spices like turmeric (containing curcumin) and dry ginger powder have natural anti-inflammatory properties that can help reduce inflammation in the body.
Haak is the Kashmiri name for collard greens, a leafy green vegetable with a slightly earthy flavor. If you cannot find it, you can substitute it with kale or spinach, though you may need to adjust the cooking time as spinach cooks much faster.
Yes, this is a very healthy dish. It's rich in fiber, vitamins (like A, C, and K) from the kohlrabi and haak, and provides a good amount of protein from the eggs, making it a balanced and nutritious meal.
One serving of Monji Haak with Scrambled Eggs contains approximately 210-240 calories, depending on the exact size of the vegetables and eggs used. It's a relatively low-calorie main dish.
Heating mustard oil to its smoking point is a traditional technique in North Indian and Kashmiri cooking. It neutralizes the oil's sharp, pungent flavor, making it more palatable while retaining its unique taste profile that is essential for this dish's authenticity.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the texture of the eggs may change slightly upon reheating.
Absolutely. To make it vegan, simply omit the eggs. You can replace them with 150g of crumbled firm tofu or paneer (for a vegetarian option), adding it in the last few minutes of cooking.
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