Monji Haak (Kashmiri Kohlrabi)

Monji (kohlrabi) is one of the most-eaten vegetables in the Kashmir Valley – and it grows everywhere in Austria too. Kashmiris cook the bulbs and the leaves together in mustard oil with whole chillies and asafoetida, keeping it light and clean-tasting. Eaten with plain rice.

Video by Kashmir Food Fusion on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegan · gluten-free
• Famous in Jammu & Kashmir

Ingredients

• 4 kohlrabi with leaves
• 3 tbsp mustard oil
• 1 pinch asafoetida
• 3 dried red chillies
• 3 garlic cloves (optional)
• 1 tsp salt
• ½ tsp dried ginger powder
• 400 ml water

Method

1. Peel the kohlrabi and cut into thin slices. Wash the tender leaves and cut them into strips.
2. Heat the mustard oil until it smokes, cool slightly and add asafoetida, chillies and garlic.
3. Add the kohlrabi slices and salt and stir for 3 minutes.
4. Add the water and dried ginger, cover and simmer 10 minutes. Add the leaves and cook 8–10 minutes more until soft.
5. Serve hot with steamed rice.

Tip: Use the young leaves – Kashmiris consider them the best part.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.