Monje haak anchaar/Kadam/ Ganth Gobhi ka anchar

for video recipe click the link

Monje haak pickle is a very crunchy pickle which is extremely delightful. It is a part of kashmiri cuisine.The Knol Khol/wild cabbage is dried and then mixed with spices and oil to preserved for a long time. This pickle is well known for its crunchy and delightful taste

INGREDIENTS:

1. Knol Knol/ Monje Haak                            2 kg

2. Turmeric  powder                                       1/ 2 tsp

3. Coriander seeds                                           2 tsp

4. Mustard seeds                                              3 tsp

5. Carrom seeds                                                1 tsp

6. Salt                                                               3 tbsp

7 Red Chilly whole                                           5-6 no

8 Red chilly powder                                         3 tbsp

9 Mustard oil                                                    1 cup 

10 Vinegar                                                        2 tsp

METHOD;

1. Cut Knol khol/ monje haak into small pieces and wash by dipping in water 2-3 times

2. Add 1/2 tsp turmeric powder to hot water and dip the knol knol into the hot water for 2 min.

3. Dry the knol knol by spreading over a cloth for at least 5-6 hours or till all the water evaporates (Do not  keep under direct sunlight)

4. Roast coriander seeds, mustard seeds, carrom seeds and red chilly whole on low flame for 2-3 min or till aromatic and then grind them into a coarse mixture

5. Heat the mustard oil till it smokes and the cool it.

6. Mix the ground spices and mustard oil into the knol knol properly

7 Fill it into a clean and dry jar and press from the top to remove air spaces

8. Keep the jar in dark place for at least 5 days

After 5 days check the aroma and the pickle is ready

for video recipe click the link