Radish pods are available only in winter and after coming to Bangalore, I tasted this almost ten years back and initially I felt it was very pungent and not for me kind of a flavour. But the foodie in me couldn’t keep quiet and I kept on trying it every season and now it is our favourite too.
I don’t promise that you will like it on your first bite. But when you start getting accustomed to it, you’ll start to like it. Radish pods are known as Mungre in Punjabi language and it is the staple food of Punjab. They usually pair it with potato and make a dry curry and which goes very well with whole wheat roti.
I love Radish pods for their distinct taste. If you pair it with potato, that is it. Pure bliss with hot phulka!!!!
Potato – 4 to 5
Radish pods – ¼ kg
Mustard oil- 2 table spoon
Refined oil – 1 table spoon
Cumin – 1 teaspoon
Hing – ¼ teaspoon
Sugar – ½ tsp
Turmeric – ½ teaspoon
Red chilli powder – 1 to 2 teaspoon
Amchur powder – ½ teaspoon
Garam masala powder – ½ teaspoon
- Wash potatoes and dice it. Don’t peel the outer skin.
- Boil one cup of water with little salt and Par boil these potato pieces .Potato should cook but pieces should be firm.
- Drain water and keep aside.
- Wash radish pods and chop this according to your taste. I prefer around 1 inch pieces.
- Take one tawa; put both the oils, when it is hot add cumin and hing.
- Drop chopped radish pods; add all the powders like turmeric, red chilli powder, Garam masala, Amchur powder, salt and sugar.
- Mix nicely, add in par boiled and drained potatoes and mix and keep it covered and cook for a while.
- Sprinkle 2 teaspoon of water and mix it and keep it covered until all the masalas are absorbed and coated in really well.
- Switch off the gas and enjoy with phulka or any roti’s.