sevhaak-t-wangan/ daigith haak

for video recipe click the link

Sevhaak-t-wangan is a traditionally prepared kashmiri recipe. Collard greens or kohlrabi leaves are boiled first then blended and then cooked with brinjals. The aromatic taste of haak adds glory to the fleshy textured brinjals as this combination tastes extremely delightful

INGREDIENTS:

1. collard greens(haak)/ kohlrabi(kadam saag/ganth gobhi)                1 bunch

2. brinjals                                   1/2 kg

3  baking soda                             1 pinch

4. mustard oil                               6-7 tbsp

5. asfoetida(hing)                        1/8 tsp

6.red chilly whole                        2-3 no

7. green chillies                            3-4 no

8. salt                                            as per taste

METHOD:

1. cut and clean collard greens leaves then wash them properly by dipping into water at least twice. Slit brinjals into four halves the deep fry them till light brown colour.

2. Add 3 cups of water and a pinch baking soda to a pressure cooker and let it boil. Add collard greens to it and let it boil for 2 minutes

3. Close the lid and pressure cook over high flame till 2 whistles. Remove the steam from the cooker  

( Do not Trap and escape)

4. Open the lid and once again wash the collard greens in clean water twice. Blend the collard greens using a mortar pestles or a blender {Note: Very fine blended haak is daigith haak or cheath haak}

5. Take mustard oil into a pan, add asfoetida, red chilly, green chillies and blended collard greens.

6. Fry for 1 min and add 3 cups of water

7. Let it boil. Add fried brinjals once it boils and let them boil together for 5-7 min

SEVHAAK-T-WANGAN is ready to serve

for video recipe click the link