Monji Kalia

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Published under: Curries and Gravies

Kohlrabi – 1 kg, peeled, cut into 1 inch cubes
Vegetable Oil – 1 1/4 cups
Cloves – 4
Black Cardamoms – 2. Crushed
Asafoetida – A Pinch
Water – 1 cup
Turmeric Powder – 1 tsp
Ginger Powder – 1 tsp
Aniseed Powder – 1 tbsp
Garam Masala – 1/2 tsp
Salt to taste
Milk – 2 tbsp
Yoghurt – 2 tbsp
Green Cardamoms – 3, fried

1. Heat the oil in a pan.
2. Fry the kohlrabi until golden.
3. Heat 3 tbsp oil in a deep pot.
4. Add the cloves, black cardamoms and asafoetida.
5. Saute, add the water.
6. Cover to prevent the oil from spattering.
7. Add the fried kohlrabi, turmeric, ginger, aniseed powders, garam masala and salt.
8. Cook on a high flame for 10 minutes.
9. Add the milk and yoghurt (whisked together), stirring constantly till the mixture comes to the boil.
10. Cook for 5 minutes and then remove.
11. Add the fried green cardamoms.
12. Serve hot.

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