Munj Haak

Name: Munj Haak
Cuisine: Indian
Ingredients: 1 Bowl knol khol leaves chopped; 10 Garlic pods; 2 dry red chillies; 1 tsp hing; 1 Cup mustard oil; Salt

Preeti Nanda @cook_9633778

Chennai

Munj means knol khol .
Haak means green leafy vegetables ; consumed by Kashmiri's.
Haak is very popular side dish of Kashmiri Pandits home on their food plate.
Pandits avoid to use of Garlic and Muslims were use hand full of Garlic.
Today I am sharing ; one of seasonal recipe of Kashmiri Haak with it's vegetable is Munj.
Kashmiri's use more mustard oil because of cold weather.
Which is suitable for their local climate.
We can avoid more oil but for the exact flavour we may drizzle atleast 1 tsp of oil after cooking.
Hing is very important for this haak.

Preeti Nanda @cook_9633778

Saved

Ingredients

1 Bowlknol khol leaves chopped
10Garlic pods
2dry red chillies
1 tsphing
1 Cupmustard oil
Salt

Saved

Steps

1

Wash,clean, rinse and trim the haak with hands and keep aside.
Cut munj into desired shape and keep aside.
Heat clay pot along with 4 cups of water add haak,munj,oil, garlic and salt.
Cover and Cook on high flames till the haak tender.
2

Once the vegetables are cooked through and the water has almost dried up, turn off the heat. Add red chillies stir and again cover the lid.
Munj haak is ready as a side dish of Kashmiri plate.