Monji Hakh

Ganth Gobhi – मॊंज हाक

Fresh and spicy perfect with rice and yogurt



  • ½ kg or 1 pound kohlrabi
  • A pinch of asafoetida
  • 2 whole green chillies/red dry chilli
  • 1½ cup of water
  • A pinch of baking soda
  • Kashmiri spice cake if available
  • 4-5 tbsp of vegetable cooking oil (or mustard oil if available)
  • Salt to taste


  1. Peel and Cut the kohlarabi into thin slices and strip its leaves into half.
  2. Clean the kohlarabi by taking out the coarse stalks and by washing it until the clean water comes out.
  3. Place the kohlarabi in a colander to drain out water.
  4. Heat 3-4 tbsps of oil in a pressure cooker or cooking pan at medium heat.
  5. Add asafoetida and sauté.
  6. Add the kohlarabi and stir well till it is shriveled and dipped in the water well.
  7. Add salt and the whole dry or green chillies as desired and water.
  8. Add a pinch of baking soda and boil the kohlrabi.
  9. Cover and cook the kohlrabi until 3-4 whistles in a pressure cooker or if cooking in a pan cook approximately for 15 minutes or until the kohlrabi is tender. 
  10. Open the lid of the cooker immediately to retain the green colour of the kohlarabi.
  11. Add a pinch of Kashmiri spice cake (if available).
  12. Serve with white rice.

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