I searched for both moongre and radish pods and came across quite a lot of both information and recipes. I finally came across this one and chose it because the tempering seemed quite different from the kind I usually use. Well, only the carom and cumin must have stuck in my head because I quite forgot the curry leaves, ground coriander and green chillies the next day when I made this dish. I had decided to give the tomato puree a miss and replaced the courgette with bottle gourd, which is as mildly flavoured. I had also had some soaked cow peas in the fridge, which I boiled and tossed in.
And oh, I did taste a few raw ones and they were very much like radish. I've seen other descriptions say they weren't quite radish-y or that they were milder but I couldn't discern a difference.
My cousin who was visiting and tasted the stir-fry said it was excellent.
I can't remember whether I used chilli powder or not. Not, I think.
Radish pods/moongre: 250 gm
Bottle gourd, peeled and diced: 1-1/2 cup
Cow peas, boiled: 3/4 cup
Ajwain/Carom seed: 3/4 tsp
Jeera/Cumin seed: 1/2 tsp
Turmeric: A pinch
Chilli powder: 1/2-3/4 tsp (Optional)
Salt: To taste
Cow's Ghee/Oil: 2-4 tsp
Top and tail the pods.
In a pan, melt the ghee and temper with the carom and cumin.
Add the radish pods, saute for a couple of minutes.
Now add the bottle gourd, mix well and saute for about four minutes.
Then lower the flame, add the cow peas. Add salt. Mix.
Cover and let it simmer. You can sprinkle some water if you like.
Keep checking to see at what stage you can bite through the radish pods. I think it will take a long time to soften them (unless you use the pressure cooker) but I liked them when they still offer a bit of resistance. And I couldn't taste any radish once they were cooked.
I'm sending this off to Elena at Zibaldone Culinario who's hosting WHB this week, created by Kalyn and now run by Haalo.
Weekend Herb Blogging vegetarian Radish pods