Click on the image, above to submit to Pinterest.

Moongre ki Subzi (Radish Pod and Potato Sauté)

Moongre ki Subzi (Radish Pod and Potato Sauté) is a traditional Indian recipe for a classic dish of radish pods and potatoes in a lightly-curried tomato sauce. The full recipe is presented here and I hope you enjoy this classic Indian version of: Radish Pod and Potato Sauté (Moongre ki Subzi).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : CurrySpice RecipesVegetable RecipesBean RecipesIndian Recipes

Radish pods originally came to Britain from Java in 1815. These are radishes specially bred to produce edible pods. Edible-pod radishes also are called aerial radishes, podding radishes, or Java radishes after their place of origin, and in general they do not even have the enlarged taproot one associates with radishes. In Germany, a variety named Munchen Bier has both edible pod and root. The large black radish is sliced, buttered and eaten as a snack with dark beer — as are the pods.

Of course, all radish seed pods are edible. Just pick them before they begin to dry and turn brown. What makes Java radishes special is that they are bred to produce large seed pods and these are then harvested and eaten or sold (they are a common feature in Indian markets). They were also used frequently in Victorian cookery for Indian-style pickles and preserves.

The pods are spicy and taste very similar to radish root. However, they mellow significantly upon cooking. It's best to use them as a flavouring for salads. They can also be topped and tailed and added raw to soups and they make an excellent pickle. Though the flavour diminishes, they work well in stir-fries as they hold their shape and crispness well.

I often add them, along with carrots, celery, mange-tout and cucumber to a plate of crudites (sliced into batons). Other classic podding radishes include Madras and Rat-tail.

Ingredients:

250g fresh radish pods
2 potatoes, peeled and cubed
2 tbsp oil
1 tsp cumin seeds
pinch of asafoetida
5 garlic cloves, crushed
1 tbsp grated ginger
2 tomatoes, chopped
1/2 tsp turmeric powder
1 1/2 tsp ground coriander
1 tsp cayenne pepper
salt, to taste
coriander leaves, to garnish

Method:

Trim the ends of the radish pods, wash and snap into about 3cm lengths.

Heat oil in a heavy-based pan. Add the cumin seeds and the asafoetida and stir fry for 1 minute then add the garlic and the ginger. Fry for about 3 minutes, or until the garlic is aromatic then stir in the chopped tomatoes.

Continue cooking for about 10 minutes, or until the tomatoes break down into a sauce (add a pinch of salt if the purée begins to stick to the base of the pan). Now stir in the turmeric, ground coriander and cayenne. Stir to combine and cook for a few seconds then stir in the potatoes and radish pods.

Adjust the seasonings to taste then cover the pan and cook gently for about 15 minutes, or until the potatoes are cooked through.

Serve immediately accompanied by mango pickle and roti flatbreads.