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).
23 Replies to “Aloo Moongre, Potatoes with Radish Pods”
It’s tough to find tender monger. But we all love them at home. I always make it as stir fry and keep them al dente. No onion garlic. Your recipe has given me a new way to try mongre. I will try it whenever I get hold of tender mongre. Like the addition of curd.
I remember my grandfather would bring these moongre from his friend’s farm and would insist that my mum makes raita with it. We actually enjoyed having it with him.. a memory associated to the food. Its been ages since I’ve seen moongre here in the market. Good idea to cook it with potatoes.
I just love this recipe, Maria! Not only because it give me a way to cook rat’s tail, but anything with aloo in masala, is always a hit at home!
With only imagining how moongre tastes like, this is a great reminder how vegetarian dish can be fun, Maria!
I assume this veggie is crunchy. If correct, even without yogurt, I can make a very rich in flavor vegan pasta dish with your recipe !
You have guessed it right, Kenta. These are crunchy when added to salads or Stir fry dishes but go soft when cooked longer in curries.
If you like adding daikon or raddish to your pasta, you will enjoy the pods too. 😊
The recipe looks easy to try. Thanks for sharing. The radish pods will be an interesting touch and cant wait to try.
I love the way you have describe the ingredient and the wide range of vegetables you can use it with. Now, the rattail is stuck in my head… hehehe
Never used raddish pod yet !! The recipe sounds interesting to me 😉 . Thanks for the share dear
Love this curry recipe. You have taken beautiful photos and very detailed steps.
This dish my mom used to make for us , loved your version of adding curd and tomatoes both in the recipe will try this soon.
I love this aloo and radish combination Maria. My mom makes an awesome curry with it. I am in love with this recipe. I am bookmarking it to try like you.
We call it ‘MOGRI’ also these pods are available in dark purple colour as well and I too make with potato, have never tried with onion and garlic, sounds so interesting.
Interesting combination.. Radish pods with potatoes, am sure this combination will definitely please my family as we love potatoes in any form. Prefect to have with a bowl of rice.
This is an entirely new dish for me. The curry looks yummy. Definitely will try this recipe if I get chance to buy radish
The recipe sounds new and interesting to me as well. Thanks for the share. Will look for radish pods now
This recipe sounds very unique. Never seen raddish pods but would look for it now. Thanks for sharing so different yet yummy dish.
A new one here; have not come across radish pods…..must look for this soon 🙂 Lovely dish dear…thanks for sharing this!
This is a new and interesting recipe for me. I will look for the radish shoots.
I haven’t come across radish pods! Will check for those and definitely try your recipe. It’s really interesting.
I enjoyed all most all recipes. Very tasty and energetic. I like Ramadan Recipes.
Thank you so much for such generous appreciation, Noor Mohammed! Bless you!
Great Recipe, will try this one at the earliest. Thanks a lot . 👍👍👌👌
Thank “you” for always being a great support! 😊 Hope you will enjoy the recipe.