Monji Haakh | Kohlrabi cooked in Kashmiri Style

Prep the Kohlrabi and the greens

1. 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.

2. Peel the kohlrabi and cut the root side of the bulb and discard. Any woody feeling portions you simply discard.

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

Cooking

1. Heat oil until it smokes (mustard oil)

2. Add the kohlrabi slices then add the varr masala, chillies, salt and saute for a few minutes

3. Add in the greens and cook until the kohlrabi and the greens are tender (about 4-5 minutes)

4. Add water and mix well. Cover with lid slightly open and cook on low temperature for 20 minutes.

5. Serve hot with steamed rice.