Kohlrabi cooked in Kashmiri Style
- 1 bunch Kohlrabi with greens
- 2 teaspoons mustard oil
- 1/2 teaspoon asafetida
- 3 dry red chillies
- salt to taste
- Retain kohlrabi green and tender portions of the bulb.
- Heat oil. Fry red chillies and asafoetida. Stir fry kohlrabi slices. Saute for 2 minutes.
- Add water and bring to boil. Add green and cook for 30 mintues until kohlrabi are tender.
- Serve Monji Haakh along with rice