Knol Khol also known as Ganth Gobhi is most widely used vegetable in Kashmiri cuisine after Lotus Stem. Munj Haak is a popular Kashmiri vegetarian dish made with knol khol and greens and typically flavored with asafoetida. The recipe just needs handful of ingredients and can be made in a jiffy. The soupy texture of the curry is an ideal side dish to your meal specially to your rice. This particular recipe is adapted from Shehjar – A Gateway To Kashmir
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MUNJ HAAKH - KNOL KHOL FLAVORED WITH ASAFOETIDA (KASHMIRI VEG)
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2 comments
Interesting! Can we omit baking soda?
Hey , thanks for stopping by Sunaina. Well that’s the authentic style of baking… yet it can be omitted.