Separate the leaves from the kohlrabi bulb leaving the soft leaves on top. Remove the stems from the larger leaves. Tear leaves with your hands, do not use a knife to chop the leaves.
Slice off the top of the bulb with the soft leaves. Peel and cube the remaining bulb. Wash the leaves and bulbs under running water. Keep aside.
Heat mustard oil in a pressure cooker to the smoking point and let it cool a bit. Reheat the oil. Add in cumin seeds and asafoetida.
Add in the bulbs and saute on high heat for a few minutes. Do not colorize.
Next, add in the leaves and mix well. Saute on high heat for a few minutes until the leaves soften a bit.
Add the salt. Add 2 cups of water. Pressure cook for 5-6 whistles. Release the pressure immediately to retain the color.
Now add fennel powder, dry ginger powder, whole red chillies, and green chillies. Cook for a few minutes.
Adjust the gravy as per your taste. Check the salt and add more if required.
The Moni Haak (Kashmiri Style Kohlrabi) is ready to serve. Serve hot with boiled rice.