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ganth gobi kashmiri style

ganth gobi kashmiri style | kashmiri kadam recipe | kashmiri mundi recipe | how to make kohlrabi

blessmyfoodbypayal
ganth gobi kashmiri style made in few irregular ingredients in a strict Kashmiri traditional method.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Kashmiri
Servings 3

Ingredients
  

  • 500 grams ganth gobi/kadam/kohlrabi
  • 1/4 tsp asafoetida/hing
  • 1 green chilli
  • 2 whole red chillies
  • Salt to taste
  • 1/4 cup mustard oil
  • 2.5 cup or 260 ml or as per need Water

Instructions
 

  • Separate the kadam/ganth gobi's bulb from its leaves by cutting apart.
  • Then peel the skin off the bulb & cut it into pieces of reasonable size.
  • Not with knife but using your hands, tear the leaves apart from the stem.
  • Wash kadam (bulb pieces and leaves together) under running water.
  • Add mustard oil in a pressure cooker.
  • Once the oil smokes, off the flame so that oil turns slightly cool.
  • Add kadam & saute it for one minute on high flame, preferably using wooden spatula.
  • After one minute, you will find that the volume of kadam reduces & kadam is settled in the bottom.
  • Add asafoetida & water.
  • Put the lid of pressure cooker on & go for 5 whistles. First whistle on full flame and rest of the 4 whistles on medium flame.
  • Immediately after the 5th whistle, release the pressure from cooker by lifting the whistle of cooker with spatula & at the same time removing the whistle from it's lid. Let all the pressure release fast. This step is important to retain the green colour of kadam. Do note, while removing whistle, keep your face or body at a little distance from cooker because once you remove the whistle, steam will come out on high pace. And also remove the whistle by holding it with some kitchen towel as the whistle will be too hot at that point of time.
  • When all steam/pressure is released, immediately remove the lid of cooker.
  • Add salt, dry whole red chillies and green chilli. Mix.
  • Let kadam simmer for 2 minutes on medium heat without covering the cooker.
  • Your ganth gobhi kashmiri style is ready. Serve hot, preferably with plain white rice.

Notes

  1. Prefer to go for mustard oil only. If you don't have mustard oil, you can use some other oil too, but that will amount to compromise with the taste.
  2. Don't get surprised on seeing the quantity of oil in comparison to the quantity of vegetable. Yes it asks for so much of oil.
  3. If you are going to serve ganth gobi with roti, then you may add little less water.
  4. If you like spicy food, add more of the green chillies after slitting them.
Keyword dam mundi, ganth gobi, kadam, kashmir, knol khol, kohlrabi, monj, monji, moonj, munj