### TranslatedIngredients: 1/2 kg Knoll Knoll, 6 sprig Knoll Knoll leaves, Asafoetida - 2 pinches, 2 dry red chillies, 1 pinch cooking soda, 1 teaspoon Kashmiri masala powder, 2 tablespoon mustard oil, salt - as per taste ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 6 ### Cuisine: Kashmiri ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Kashmiri Munj hawk, first of all wash the knoll and cut it. Now cut the knoll leaves in half. Wash it well and keep it aside. Now heat oil in a pan and add asafoetida. Add Nol Nol, Nol Nol leaves, dry red chilli and salt to it. Cook for 2 minutes and after that add Kashmiri masala powder and mix. Add water and cooking soda to it. Mix and cover the pan. Cook until the vegetables are soft and turn off the gas. Serve hot. Kashmiri Munj hawk is served with rice. You can also serve Kachumbar salad with this.