Monji Hak

Published under: Curries and Gravies

Kohlrabi with leaves – 1 kg
Vegetable Oil – 3 tbsp
Asafoetida – a pinch
Salt to taste
Water – 1 1/2 cups
Dry Red Chillies – 4, deseeded
Tikki Masala – 1/2 tsp, crushed

1. Separate the leaves of the kohlrabi and cut their stems.
2. Then peel and slice them into wafer-thin pieces.
3. Wash the leaves and slices well and keep inside.
4. Heat the oil a heavy bottomed pot.
5. Add the kohlrabi, asafoetida and salt.
6. Stir and then add the leaves.
7. Cook for 2 minutes.
8. Add the water and dry red chillies.
9. Cook covered on a high flame for 10 minutes.
10. Stir occasionally.
11. Lower the flame and add the tikki masala.
12. Stir well and cook uncovered over a low flame for 5 to 7 minutes.
13. Traditionally the gravy is thin in consistency, but you can cook to your preference.
14. Serve hot with steamed rice.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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