Quoting Carol Shenkenberger to Jim Weller <=-
Dal lentil with radish ... fit the bill and my garden too!
I cook with pulses often also: dried beans, split peas and lentils too.
Usually with a little stock and meat and not completely vegetarian,
unless done in an Indian style. This coincides with smaller portions
of meat and some meatless meals but we are certainly not ready to
go completely vegetarian.
baby radish leaves (tops of a bunch at store)
The radish is free from my garden
I find the store radish greens are not nearly as nice as really
young garden fresh ones. By the time they come to market the bulbs
are large and woody and the tops coarse and bitter. The leaves are
OK cooked but not raw in salads.
For some reason Roslind's radishes didn't form bulbs this year but
had really rich greens and then the plants bolted and flowered.
Right now we are picking the smallest top leaves and the flowers to
use as a salad herb, using the larger bottom leaves stewed in soup
and discarding the thick, tough stems and thin roots.
I've read that in India the seed pods from mature plants are used as
a spice but I have never tasted them myself. They're not sold in
local stores and our summers are too short to grow our own outdoors.
And radish sprouts are a thing too.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Moongre Aloo Sabzi - Radish Pods and Potato Curry
Categories: Indian, Potato, Curry
Yield: 2 Servings
1 lb Radish Pods
2 Potatoes
2 md Tomatoes
1 md Green Chilly
1 tb Chopped Cilantro
1 sm Onion
1 ts Ginger Paste
1 ts Garlic Paste
1 ts Salt
1/2 ts Red Chilli Powder
1/4 ts Turmeric
1/2 ts Coriander Powder
Moongre, also called Radish Pods, are commonly grown in the Punjab
Province of Pakistan and India. Even though they resemble beans,
they have their own unique flavor unlike any other vegetable I've
had. Moongre have a very sharp taste, similar to radishes.
Cut radish pods / moongray into 1/4 inch (pea sized) Place them
into a large container of water. Cut potatoes in 4 quarters, set
aside in cool water so they don't turn black. Chop tomatoes
roughly. Chop 1 onion on medium heat, Add and saute chopped onions
in oil till they turn golden brown. Add a little water to stop the
caramelization of onions. Add all ground spices except garam
masala Add the ginger and garlic paste. Mix everything well few 5
minutes on medium heat till oil separates from curry. Add one
glass water.
Then remove radish pods from water and add to pot. Turn heat to
low. Cover and cook for 20 minutes till they soften. Then add the
chopped potatoes and tomatoes. Mix well and cover again. Cook
until the potatoes are soft and the tomatoes have mixed well with
curry Add chopped green chilly Add the chopped cilantro and garam
masala at end and mix once Cover and cook for 2-3 minutes Serve
with warm roti or naan.
Posted by: Sadaf
From:
Http://Sakeenahbegum.Com
MMMMM
Cheers
Jim
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