Instant Pot Kashmiri Kohlrabi - Monji Nadru
This Instant Pot Kashmiri Kohlrabi - Monji Nadru is an easy, quick and delicious recipe.
Strip the leaves of the kohlrabi randomly by hand into half.
Peel the skin of the bulb. The outside layer is very fibrous and unpleasant. Use a sharp knife to remove the skin, as the skin may be too thick for a vegetable peeler. Slice the bulb into thin strips roughly 2 to 3 inches long and 1 to 2 inch thick as shown below. You can keep the head as is.
Rinse the Kohlrabi well in a colander filled with water a couple of times. Drain all the excess water.
Rinse and peel the lotus stem well. Chop them into round pieces. I typically soak them in water for 5 minutes after they are chopped to clean them well. I used 3 small lotus stem for this recipe. Roughly 2 and a half cups chopped, about 13.7 oz.
Select sauté on the instant pot and add oil. to the pot.
When the oil is hot add asafoetida, whole dried chili peppers and sauté for about 30 seconds.
Further add in the chopped Kohlrabi bulbs and let them sauté for 2 minutes. Then add in Kashmiri chili powder and let it sauté for 30 seconds. Add ¼ cup water quickly in order to prevent the red chili from burning. Stir well. Furthermore, add in salt, ground ginger and stir.
Add in the chopped leaves. Moreover, add in ¼ cup water and let it sauté for about 2 minutes. Next add in the chopped lotus stems. Stir well. Finally add in ¾ cup water. Mix well.
Close the lid and select manual/high pressure for 3 minutes. When done quick pressure release. Open the lid and add the Kashmiri tikki masala (optional) and 3 whole serrano peppers. Stir well. Finally, transfer into a serving bowl right away. Serve hot over steamed rice.