Name: Monji Olav
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 kg Monji (Kohlrabi Roots); ½ kg Olav (Potatoes); 1 tsp Zeera (Cumin Seeds); 2 Badi Ilaichi (Black Cardamom); 4 Laung (Cloves); 2 tbsp Kashmiri Lal Mirch ( Chili Powder); 2 tbsp Saunf (Fennel Powder); 1 tsp Garam Masala (Mixed Spices); Namak (Salt) as per taste; Pinch of Hing (Asafetida); Pinch of Saunth (Ginger Powder); 4 tbsp Mustard oil (and more for frying)

Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

Ingredients:

1 kg Monji (Kohlrabi Roots)

½ kg Olav (Potatoes)

1 tsp Zeera (Cumin Seeds)

2 Badi Ilaichi (Black Cardamom)

4 Laung (Cloves)

2 tbsp Kashmiri Lal Mirch ( Chili Powder)

2 tbsp Saunf (Fennel Powder)

1 tsp Garam Masala (Mixed Spices)

Namak (Salt) as per taste

Pinch of Hing (Asafetida)

Pinch of Saunth (Ginger Powder)

4 tbsp Mustard oil (and more for frying)

Instructions:

Deep Fry diced Kohlrabi roots and diced potatoes.
In a Pan add Mustard oil.
When oil is hot, lower down the heat and add asafetida. After 10 -15 seconds add cloves and black cardamom.
Add in chili powder. To avoid burning of chili powder, you can add a little water.
Once oil separates, add 2 cups of water. Bring it to boil.
Add Fried potatoes and kohlrabi.
Add fennel powder, ginger powder, salt and let cook.
Simmer until cooked properly.
Serve with hot steamed rice.

Ingredients