Mungre (Radish Seed Pods) Bhaji/Sabji
Moongre ki Sookhi Subji
Yashoda Gupta (Mamta's Mum)
Radish planting in a small garden is really worth it. You can not only eat radish as roots, raw and cooked in various ways (type in Mooli in the search window here and see), you can eat its leaves in salad and as a Stir Fry, in Parathas etc., you can even make a lovely stir fry bhaji from its tender green seed pods. In India, these pods are grown and sold specifically for this purpose and they come in all shapes and sizes. You can use any basic Bhaji recipes, bere I have used the one used by my mum. Serves 2
200 gm. radish seed pods
1 tbs. mustard oil
1/2 tsp. carom seeds or ajwain
A small pinch of asafoetida powder or hing
1/4 tsp. turmeric powder
Chilli powder to taste
Salt to taste
1 tsp. amchoor or dry mango powder (or use kokum powder or juice of 1/4 lemon)
You can add 1 diced potato to this dish at step 3
You can also add a handful of roasted peanut to give this dish an extra crunch.
Remove top and tail (stalk end) off the pods. Wash and towel dry.
Heat the oil in a wok, add asafoetida/hing and carom seeds.
When the seeds begin to crackle, add moongre, salt, chilli powder, turmeric and stir fry until pods look soft and shiny, approximately 8-12 minutes