Wednesday, February 19, 2014

Dum Monji

Dum Monji

Kohalrabi stems in kashmiri  spices


1 kg monji/ Kohalrabi stems/ Ganth Gobhi .
2 tsp red chilly powder
2 tbsp fennel powder
2 crushed black cardamom.
Pinch  asafoetida
1 tsp vari masala/ garam masala.
Mustard oil 1 /2 cup

Peel kohalrabi bulbs/ stems  and cut it into round slices .
Heat oil in a wok and start fry monji / kohalrabi slices.
Keep aside.
In same wok
Add red chilli pwdr and some water and stir continuously so that the mirch will leave its red color in oil.
As soon as the water evaporates, put asfoetida and monji /kohalrabi slices along with 1/4 cup water and mix well.
Transfer everything in a  pressure cooker.
Add 1 glass of water, fennel powder , salt and black cardamom and let it boil.
Cover it with lid and cook it up to two whistles .
Open the lid and add vari masala/garam masala  and cook on low flame for another few minutes.
Serve with Rice.

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