Haakh
The everyday Kashmiri Pandit greens dish - collard / kale-like haakh leaves boiled in plain water with a sizzle of asafoetida, dried red chilli and mustard oil. No onion, no garlic, no tomato. Served as the green-vegetable course in every Pandit household lunch.
Ingredients
- kale — 400 g (haakh-leaves-rough-chopped)
- dry red chillies — 3 g
- salt — 5 g
- Mustard Oil — 25 g
- Asafoetida — 2 g
Method
- Wash 400 g haakh / collard greens leaves thoroughly - they hold a lot of grit. Rough-chop large leaves; small leaves use whole.
- Heat 25 g mustard oil till smoking; cool slightly. Splutter dried red chillies (whole) and 2 g asafoetida.
- Add the haakh leaves and salt. Toss for 1 min in the hot oil.
- Pour in 600 ml hot water - leaves must be submerged. Cover and boil for 10 min on medium-low. Leaves should be tender but still bright green.
- Switch off. Serve in a bowl WITH plenty of the cooking water - traditionally eaten over steamed rice, the water acts as a natural broth.
Common questions
- How many calories in one plate of Haakh?
- 108 kcal per plate.
- How much cooking time?
- 20 min — 8 min prep, 12 min cooking.