- 1 kg monji and a few tender leaves of haakh (kohlrabies stems).
- 2 table spoons mirch powder (red chilly powder).
- 2 table spoons saunf powder (fennel powder).
- 2 crushed moti elaichi (black cardamom).
- 1/4 tea spoon hing (asafoetida).
- 10 gm wari (spice cake).
- 1 table spoon salt or to taste.
- Mustard oil to fry and cook.
- Peel off the monji and cut it into round slices about 1/2 inch thick, wash them and keep aside for sometime to drain off the water.
- Heat ample oil in a deep frying pan and start frying monji slices (5-6 slices at a time) till they turn dark brown.
- Drain off the excess oil from the pan and turn the stove to low flame.
- Now put mirch powder in oil along with 1/4 cup water and stir continuously so that the mirch will not burn.
- As soon as the water evaporates, put hing and monji slices along with 1/4 cup water and mix the contents evenly for 1-2 minutes and put in a pressure cooker.
- Add 1 glass of water, saunf, salt and moti elaichi and let it boil.
- Cover it with lid and cook it up to two whistles or till tender (depends on the quality of monji).
- Open the lid and add wari masala and cook on low flame for another two minutes.
- Dum monji is ready to serve with rice.