Gogji Hakh

This is the season of green leafy vegetables. As we get vegetables of our choice in abundance, we neglect and waste some parts of vegetables like the leaves of radish, turnip, the stalks of cauliflower (danthal)etc. We can cook all these things in our traditional way and make use of all the mineral and vitamins. In the
Valley, we used to prepare tender leaves of turnip (gogji hakh) in such a way that we used to forget the other heavenly tastes. Because we do not get the tender leaves of turnip here, I will use the leaves of radish as substitute to relish my lunch and refresh the old memories. If you also want to prepare gogji hakh, go through the following steps. You can use radish leaves as substitute.


Ingredients

1. 500 g gogji hakh or muji hakh (turnip leaves or radish leaves).
2. 4 saboot lal mirci sukhi (dried red chillies).
3. 2 ladles mustard oil.
4. 1/6 tea spoon hing (asafoetida).
5. Salt to taste.
6. A pinch of meetha soda (sodium bicarbonate).

Method

1. Clean and wash the vegetable leaves properly 3-4 times in fresh water.
2. Boil 1 glass of water in a cooker, put meetha soda and vegetable in it and pressure cook up to 5 whistles.
3. Lift the lid quickly, Wash the saag 3 time in fresh water and squeeze properly.
4. Wash the cooker and heat oil till smoke appears and turn off the stove for 2 minutes.
5. On low flame fry the mirchi a little bit and take them out.
6. Put squeezed vegetable in oil along with salt and hing, keep it on low flame for 2-3 minutes and stir occasionally.
7. Add 1 glass of water and mirchi and turn the stove to full flame till it starts boiling.
8. Turn the stove to low flame again an cook it for 5 minutes without covering it with lid.
9. Relish the vegetable with hot boiled rice.

Note: Eat this vegetable with rice and blended curd (lassi), you will relish more.