Mongie (Kohlrabi)
In Kashmiri this is called Monj-hakh with Monj being the round base and Hakh being the leafy parts on the top. Kohlrabi is readily seen at farmers markets. If they sit around too long they become fiberous and the leaves will wilt, so you want to cook them soon after getting them. Make sure you cut off the outer layer of the skin but save the top piece. This is often something that people covet.
Mongie (Kohlrabi)
Good veg dish to pair with rice
Equipment
- Pressure Cooker
Ingredients
- 2-3 Whole Mongie
- Pinch Hing
- 1 tbsp Mustard Oil
- 1 Dried Red Chili
- 1 tsp Salt
- Ver (Kashmiri Spice Cake)
Instructions
- Peel and cut the Mongie into small parts and set aside
- In a larger pressure cooker add the mustard oil and smoke it
- Once the mustard oil turns clear then add teh Hing and Red Chili
- Next add the chopped Mongie and saute for a couple minutes to sear the outside
- Add the Salt and Ver
- Add a little bit of water and then cover and pressure cook for 1 whistle.
- Turn off and let the pressure release naturally
- Enjoy