Kashmiri Monji Achar

SpicySpicy Served ColdServed Cold
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A crisp and delicious Knol khol / kholrabi pickle- a seasonal pickle knol khol / Ganth gobhi/ kholrabi /German turnip is a lesser known vegetable as compared to cabbage,cauliflower and turnip,kale etc .It has a slightly sharp and distinct flavour and can also be eaten raw like turnip. You can make salad ,stir fry and pickle with this vegetable. Knol khol is quite popular in Sri Lanka,Kashmir,Maharashtra,Bengal,Uttar Pradesh,Assam etc.


Servings: 6 Preparation time:
  • 450 gms (Knol khol /4 medium size)Ganth Gobhi
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder 4 tbsp Mustard Seeds ( Rai *)
  • Saunf Fennel Seed, 3 tsp Fennel Seeds( Saunf)
  • Ginger Root, Raw, Fresh Ginger 2 tsp (Dried) Ginger (Saunth)
  • Ajwain Carom Powder, Seeds, Omam (Pinch of Carom Seeds ) Ajwain
  • Salt, Common Salt, Rock Salt, Table Salt 1 Tbsp Salt ( Namak)
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 3/4 tsp Turmeric Powder ( Haldi Powder)
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 3 tsp Red Chili powder( Laal mirch powder)
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder 1/4 tsp Asafoetida ( Hing powder)
  • Mustard Oil, Sarson Tel 1 cup Mustard Oil ( Sarso ka tel)

Instructions (Preparation Steps):

  • Wash and peel the skin of the kohlabi/ ganth gobhi.
  • Make small cubes of medium thickness and don't discard the stem and leaves as they can also be added in the pickle,
  • Spread the chopped pieces of knolkhol on a muslin cloth in sunlight for 4-5 hours.
  • Dry roast the mustard seeds and fennel seeds just for a minute on low flame to remove the moisture.
  • Now coarsely crush or pound them along with ajwain.
  • Take the knol khol pieces in a bowl and add the roasted spices and all the remaing spices and mix.
  • Heat the mustrad oil till the smoking point and then let it come to room temperature.
  • Now add the mustard oil in the knol khol pieces and mix it well.
  • Wash and wipe the stems and leaves and roughly chop them and add them in the oil.
  • Fill it in a glass jar and tie the jar mouth with a cloth and keep in sunlight for about a week.
  • Oil level should be on top of the pickle so can add some more oil if needed.
  • The pickle is Ready to use after 10 days.
  • Recipe Notes
  • Tip-
  • You can also slightly steam the knolkhol pieces for about 2-3 minutes if you wish.
  • you can also add few green chilies in it.
  • There is no Nutrition Label for this recipe yet.

Cook's Tip:
Chewing on "saunf" makes your breath fresh and removes strong odours
To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.
Warm mustard oil with garlic until fragrant and rub the oil on feet and palm. It will relief you from cough quickly.


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