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Also known as
In North India radish pods are known as moongre. They are crunchy with a strong radish taste. They come in varying length - while the long ones have obviously been bred for easy handling. There are brown-to-black oval-spherical seeds borne in tapering bean-like seedpods called mogri seeds. You can eat radish pods raw or cooked. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates.The seeds of radishes grow in pods, following flowering that happens when left to grow past their normal harvesting period. The seeds are edible, and are sometimes used as a crunchy, spicy addition to salads.
Chopped radish pods
Rinse the radish pods. Top and tail them. Snap into 1-1 1/2? lengths or chop them on a chopping board, just like you do for cluster beans.
How to select
The long tails are usually more fibrous and their pods tend to be less flavourful. It is best to opt for the shorter kind (2-5 inches in length) that can be found piled for sale in the street-side vegetable markets. These radish pods are not so pungent and can be even had in raw form as salad or snack.
· The sharp flavours of radish pods make them a popular ingredient for different chutney by pounding these with some green chillies, and mixing in salt and yoghurt.
· Radish pods are also great in salads and stir fries.
· You can cok radish pods with the everyday zeera (cumin) -hing-haldi-mirch tadka or may add potatoes to make aloo mongre ki subzi.
· The radish pods can also be added in kadhi or a typical mixed vegetable preparation.
· In Europe, the pods were often pickled and served with meat. The spicy seeds are sometimes served raw as an accompaniment to beer in Germany.
How to store
In most cases, radish pods can be used raw or lightly cooked, and they should be used as quickly as possible. Use the pods within two days, and make sure to rinse them before use. Radish pods are a common source of bacterial contamination, so get into the habit of rinsing before eating them.
· Radish pods are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.
· One cup of sliced red radish bulbs provides approximately 20 Calories, largely from carbohydrates
· Radishes are suggested as an alternative treatment for a variety of ailments including whooping cough, cancer, coughs, gastric discomfort, liver problems, constipation, dyspepsia, gallbladder problems, arthritis, gallstones and intestinal disorders.
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