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MUNJ HAAK




























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.

Ingredients :

1 Bowl knoll khol leaves
1 Bowl knol khol chopped
10 Garlic pods
2 dry red chilies
1 tbsp hing
1 Cup Mustard Oil
Salt
Presentations :
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.
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.

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