Are you familiar with this delicious vegetable ? Moongre, Radish Pods or Rat’s Tail Radish. Well, Rat’s tail is definitely not a very appetizing name for anything edible, right! But if you can get past that, these delicate, crunchy and peppery radish pods are a versatile ingredient for salads and stir fry dishes.
Native to South Asia , they are cousins of broccoli, kale and arugula – all of them belonging to the mustard family . The slightly bitter, crispy and juicy pods taste just like the radishes they spawn from, but more concentrated in flavor.
They pair really well with apples, pears, carrots, cheeses, lemon, olive oil and green chillies. Basically,they balance fatty, sweet, sour and spicy ingredients in a dish.
The most common use around the world is to pickle these pods but in South Asia we cook them with potatoes in a spicy curry. While buying radish pods, always choose younger pods that snap easily when you break one in half. I prefer to remove the stem and pointy end of the pods because they don’t taste very nice when cooked – kind of chewy.
They smell rather pungent when cooking as do most vegetables from this family but the spices take over that sharp smell. Potatoes and pods soak up the delicious masala made with onions, tomatoes and yogurt.
2 large potatoes
1 kg moongre/radish pods
4 cloves garlic
1 inch piece ginger
1 cup yogurt
1 tablespoon lemon juice
Salt to taste
2 green chillies
A small bunch coriander
1 teaspoon red chilli powder
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon black pepper
1/2 teaspoon cinnamon powder
2-3 tablespoons olive oil/ coconut oil or ghee
This Is What You Do:
Prepare radish pods. Remove the stems and pointed ends. Wash thoroughly to get rid of all dirt.
Peel and cut potatoes into 1 inch cubes.
Slice onions, dice potatoes, finely chopped ginger and garlic.
Add oil to a deep pan. Fry onions till light golden.
Add ginger, garlic, tomatoes, yogurt, salt and all the spices. Add a splash of water and cover the pan. Cook on medium low heat till the tomatoes soften and liquid is reduced.
Add radish pods and 1/4 cup water. Cover and cook for 15-20 minutes or till the radish pods are half done.
Add potatoes, keep cooking covered on medium low heat till the potatoes are cooked.
Remove lid, add lemon juice. Cook on medium high heat till all liquid evaporates and oil appears on the edges of the pan.
Garnish with green chillies and fresh coriander. Serve hot with rice or plain flat bread (Roti).