Haak

Method

Wash the haak leaves thoroughly and roughly chop them, discarding any tough stems. Heat mustard oil in a heavy-bottomed pan over medium-high heat until it begins to smoke, then add the asafoetida followed by the sliced onions and cook until they turn golden. Add the minced ginger and slit green chillies, stirring for about one minute until fragrant. Add the chopped haak leaves with salt and water, mixing well to combine with the oil and aromatics. Cook uncovered for 8-10 minutes, stirring occasionally, until the leaves are tender and most of the liquid has evaporated, with the oil visible again on the surface. The dish should have a glossy appearance with the leaves coated in the fragrant mustard oil. Serve hot as an accompaniment to rice or traditional Kashmiri breads.