Knol Khol Flavored With Asafoetida

Ingredients

1/2 kg Knol Khol (Ganth Gobi/kadam)

2 Stalks Knol khol Leaves (Ganth Gobi leaves)

2 pinch Asafoetida (hing)

2 Dry Red Chillies

1 pinch Baking soda

1 teaspoon Kashmiri masala powder

2-3 tablespoon Mustard oil

Salt, to taste

How to make Kashmiri Monj Haakh Recipe - Knol Khol Flavored with Asafoetida

To prepare Kashmiri Monj Haakh Recipe, wash and peel the Ganth Gobi/ knol khol (bulb) and cut into fine slices.

Chop the green leafs into two halves. Wash nicely to remove dirt and collect in a colander and keep aside.

In a broad base Pan, heat oil, and add asafoetida.

Now add the chopped Knol Khol and the Knol Khol leaves along with dry red chilies and salt.

Saute for a while and now add the Kashmiri spice mix/garam masala and stir.

Add water and baking soda. Stir and close the lid.

Let the vegetable cook in low flame till soft and tender. Don't overcook the greens; try to retain the green color.

Turn off the gas and serve Kashmiri Monj Haakh Recipe hot with plain steamed rice and Kashmiri Chaman Qaliya or Kashmiri Rogan Josh for lunch.