I know this sounds really weird but trust me it’s really delicious. If you’ve ever grown radishes in your own garden and left them in the ground for too long you may have seen these little green seed pods appear. These are what we Punjabis call Moongray. They’re edible and have a really nice fiery taste, much like radishes but also with a hint of rocket flavour. In a curry they’re super yum. Picking and prepping them is a real pain in the arse, I’m not gonna lie… I think that’s why they taste so fab in the end… the sheer effort makes them worth eating.
There’s still time for you to plant radishes in your garden, they tend to grow in autumn too. Leave them in your ground once they’ve grown and wait for these pods to appear on the stems. Keep picking them every few days, they’re the gift that just keeps giving then you can use the recipe below to cook up a fab curry! x
- 2 tbsp butter
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 medium onions, coarsely diced
- 3 cloves of garlic, peeled and grated
- 1 thumb of ginger, peeled and grated
- 2 fresh tomatoes, blended
- 2 green chillies, finely chopped
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 2 heaped tsp ground coriander
- 1/2 tsp haldi
- 1 tsp paprika
- 1 tsp madras curry powder
- 1/2 tsp ground red chilli powder
- 1/2 cup natural yoghurt
- 10 baby new potatoes, quartered
- 600g moongray, topped and tailed
- 2 handfuls chopped fresh coriander
- Melt butter in a pan and add mustard and cumin seeds. Fry on a medium heat for 30 seconds.
- Add onions to the pan and cook on a gentil heat until onions are translucent and softened. Approximately 5 minutes.
- Stir in garlic and ginger for 30 seconds until combined.
- Stir in tomatoes and green chillies, along with salt and all remaining spices, stir until fully combined and spices release aroma.
- Stir in natural yoghurt and continue cooking on a medium heat until fully combined.
- Stir in potatoes along with 1/2 cup of water. Cover pan reduce heat and allow to cook gently for 5 minutes.
- Remove lid, increase to a medium heat and stir in moongray until fully combined. Continue cooking and stirring on a medium heat for 2 minutes.
- Stir in another 1/2 cup of water, reduce to low heat, cover and simmer for 10 minutes or until both moongray and potatoes are soft and cooked through.
- Remove lid and allow any excess liquid to cook off by increasing the heat and stirring gently.
- Finally, stir in fresh coriander just before serving with hot buttered chapattis and a dollop of cumin yoghurt (1 cup of fresh natural yoghurt, juice of 1/2 a lemon, pinch of salt and a teaspoon of cumin seeds).
If chillies are not your thing then by all means leave out the green chillies or de-seed them before adding them to your curry. Personally I love the ‘green’ flavour they bring and the extra heat is a bonus! If you're vegan then just switch out the butter and yoghurt for olive oil and coconut yoghurt or similar.