To prepare the Kashmir Monj Haakh recipe, wash and peel the Ganth Gobhi/ Knol Khol (bulb) and cut into slices of fin.
Cut the green leaves into two halves. Wash well to remove dirt and collect in a colander and set aside.
In a large base PanHeat the oil and add asofaetida.
Now add the chopped Kol Kol and the Kol Kol leaves together with dry red peppers and salt.
Go up for a while and now add the mix of spice Kashmir/Garam Masala and mix.
Add water and baking soda. Mix and close the lid.
Leave the low -heat vegetables to cook until it is soft and tender. Do not cook the vegetables too much, try to keep the green color.
Turn off the gas and serve the Kashmir Monj Haakh recipe with simple steam rice and Kashmir Chamoan Qaliya or Kashmir Rogan Josh for lunch.
