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Monji Haakh – Kohlrabi cooked in Kashmiri Style


  • 1 bunch Kohlrabi with greens 1- 1.5 pounds
  • 2 tsp mustard oil or any other oil
  • 1/2 tsp asafetida
  • 2- 3 dry red chillies
  • salt to taste
  • 4 Cups water


Prep the Kohlrabi and the greens

  1. Remove the greens from the bulb of the kohlrabi. Cut out the long stems and keep the greens aside to be used in the dish. Discard the stems.
  2. Peel the kohlrabi and cut the root side of the bulb and discard. Any woody feeling portions you simply discard.
  3. Chop the greens and slice the bulbs. Give everything a generous rinse.


  1. Heat oil until it smokes (mustard oil)
  2. Add the asafetida and then add the kohlrabi slices. Saute for a few minutes, then add the water, chillies and bring it to a boil.
  3. Add in the greens and cook until the kohlrabi and the greens are tender (about 30 - 40 minutes)
  4. Alternately you can pressure cook it for 5 minutes after the steam builds up in the cooker. In that case reduce water to 2 cups.

Recipe Notes

Serves 4- 5 as a side dish