Monji Achar (Kohlrabi pickle form Kashmir)

Prep: 10 minutes | Cook: 5 minutes | Servings: 1 medium jar

Ingredients

6 medium Kohlrabi with greens

2 tbsp Mustard seeds (rai dana)

1 tsp Carom seeds (ajwain)

4 tbsp Kashmiri chilli powder (lal mirch)

1 ½ cups Mustard oil (sarson ka tel)

3 tsp Salt (namak)

¼  tsp Asafetida (hing)

Method

  • Wash the Kohlrabi along with the greens. Pat dry and separate the greens from the bulbs.
  • Spread out to air dry thoroughly on a kitchen towel.
  • When dry cut bulbs into halves. wrap greens in a fresh paper towel and store them inside the vegetable compartment, until needed.
  • Peel and cut the kohlrabi into slices or cubes. Spread on a paper towel or a kitchen cloth and leave in the sun for a few hours, to dry out their moisture. They are ready when their edges look slightly shriveled.
  • Combine the mustard seeds and ajwain in a spice grinder and grind coarsely,
  • In a large clean dry mixing bowl, combine this spice mix, salt asafoetida. Mix well. Add the oil and mix well.
    Add the kohlrabi and greens and mix really well.
  • Transfer the pickel to a sterilised, clean dry jar. Pressing kohlrabi down to allow the oil to rise to the top.
  • Cover tightly and leave in the sun for a few days for flavours to develop. The pickle will be ready in 3-4 days. Store in the refrigerator to maintain the crunchiness.
Category: