Traditional Kashmiri recipes involve no onions or garlic (in some cases no tomatoes even!). You can pretty much do the math on how much time can be saved by Kashmiri style of cooking. Just put in the right proportion of spices, few sautés, some close lid cooking and you are done! The dishes can be made spicy or non-spicy based on your preference. Red base dishes can be made with fiery Kashmiri chilies, yellow gravies are made with turmeric and given a distinctive taste by the use of schonth (Ginger powder) and baidhyan (fennel powder) plus there is a myriad of yakhni’s which are cooked in yoghurt based sauce.
|Schonth and Baidhayan|
|In this picture we can see tomatoes, bringals & turnips|
|Monj with sabaz sabaz hakh!|
So, here goes.
1. First of all wash and cut the monjh. Traditionally it’s made into thick circular slices, but I choose to cut them into cubes because well no reason, just like that. The upper part of monj known as monj gab has a very respectable position, it is like the chicken leg piece of monjh.
2. Next step is to fry the pieces. Since this recipe involves thick pieces, deep frying is recommended. I just shallow fried as my pieces were small.
3. Once all the pieces are fried up, take about two tablespoons of oil on medium heat and add 3,4 cloves, a small piece of cinnamon and asafoetida or hing. Now reduce the heat and add two table spoons of Kashmiri red chilli powder and about one spoon of ginger powder. Make sure to add masala’s on low heat or else you will end up burning the spices and also have a sneezing fit. This is a very critical step because how your dish turns out will depend on this step. Raang kadun as it is known is Kashmiri, it should look fiery red. I did not have Kashmiri chilli powder so my dish did not quite make it to the mark in looks department.
|When your oil is at right temperature, the masala's will bubble away beautifully|
5. Add fried monj now and cover the lid. Let it cook for around 5 to 10 minutes until the gravy thickens and monj softens. Check the monj at regular intervals using a spatula, just like you would check a potato. Do not overcook.
6. Serve with plain white rice and sabut moong ki daal for a wholesome kashmiri meal.
I have not used any baidhayn (fennel powder) or garam masala in this recipe because I did not have any. Not sure if it is used in the recipe per se but mine turned out just fine without them too. Also would suggest to make it atleast 2-3 hours before eating as all the spices really infuse together and the gravy thickens naturally by then.
Adding a picture of aal yakhni (Bottle gourd) which I made, because I am just obscenely proud of it. Recipe for this can easily be found online.