|| Munji Hakh || |
dam aloo || rajmah || munji hakh || chamani qaliya || dam nadru || rogan josh || kabar gaah || syun kalye || yakhani || mutsch || |
ingredients : |
method : |
|
1/2 kg or 1 pound Munjihaakh; pinch of heeng (asafetida); 4-5 tablespoons of oil; 2 whole green chilies 2 red dry chili 1-1/2 cup of water. |
Clean and wash Munjihaakh the same way as Haakh. Cut Munji or round green stem into thin slices and tender leaves into long strips. Pour 3-4 tbsp of oil and heeng in pressure cooker. Add Munjihaakh and stir well till Munjihaakh leaves water out. Add ½ tsp salt and whole dry or green chilies as desired. Add water. Add pinch of baking powder. Boil Munjihaakh. Pressure cook for 3-4 whistles or 5-6 minutes. Open the lid of the cooker immediately to retain green color of Haakh. (Add ½ tsp of red chili powder in case you want the recipe in red color |
|
north indian recepies ||
south indian recepies ||
west indian recepies ||
punjabi recepies rajasthani recepies || kashmiri recepies || non vegetarian || pure vegetarian © 2004 purple crafts. all rights reserved. |