Monji Haak is a Kashmiri dish of fresh collard greens cooked in its own juice with mild spices to create a dish which is considered divine by Kashmiri people. It is an inseparable cuisine for all functions and festivals. Haak leaves look quiet a lot like spinach. Haak is rich in nutrients and generally eaten with plain steamed rice. The recipe for Haak is quite simple, fast and flavorful without too many ingredients.
Preparation of Monji Haak
Monji Haak is a daily dish in Kashmir. Collard greens are slowly cooked in water for half an hour to 1 hour till tender. The dish is spicy and strongly flavored by the mustard oil and asafoetida.
Ingredients:
•Collard Greens or Haak - 1/2 kg thoroughly soaked, washed, and dried
•Water - 1/2 cup
•Mustard oil - 4 tbsp
•Garlic - 1 tsp chopped
•Asafoetida - 1/4 tsp
•Whole Red Chillies - 5 to 6
•Brown Cardamom - 2 to 3
•Dry Ginger Powder - 1/2 tsp
•Pinch of baking soda
•Fennel seeds - 1 tsp
•Salt to taste
•Green Chillies - 5 finely chopped
Method:
•In a deep vessel, heat the mustard oil to smoking point.
•Add the garlic, asafoetida, red chillies, green chillies and cardamom and stir.
•Add the ginger powder, Fennel and salt, stir again.
•Now add the Haak and baking soda. Mix well and cook till it reduces a little.
•Pour in the water, cover and cook for another 10-15 minutes.
•Haak Saag is ready to serve. Serve it with steamed rice and plain yoghurt.
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