Haakh Recipe

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1. 1 lb.or ½ kg haakh/collard green;
2. Salt to taste,
3. 2 whole green chilies or red dry chilies;
4. Pinch of heeng/asafetida;
5. Pinch of baking powder/soda/full;
6. 3 tbsp. of oil;
7. 2 cups of water,
8. Kashmiri masala/vari if available..

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1. Clean haakh/ collard green by checking for any white lines on leaves or any bugs;
2. Make sure to wash haakh two times in water-filled sink to get rid of any sand or dirt. Salt may be added to water in the sink to kill any bugs attached to the leaves of haakh.
3. Put 2-3 tablespoons of oil in pressure cooker.
4. Add heeng/asafetida
5. Add 2 cups of water and boil.
6. Now add haakh and stir well.
7. Add salt to taste, green or red whole chilies.( Dry whole chilies can be also used, if green chilies are not available.)
8. Add pinch of baking powder to haakh.
9. Boil till haakh is completely dipped in water.
10. Pressure cook haakh for 3-4 whistles
11. Turn off the stove.
12. Open the lid immediately to retain green color; or else, it will change its color.
13. Add pinch of var. (If available)
14. Serve with white rice and green marchwangan chetni/chili relish.
15. Note: Pressure in cooker should be released slowly by lifting weight with ladle or by cooling pressure under running water. If cooking in a pan cook until haakh is tender.

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