WFPB Radish Pods Curry is a nutritious and flavorful dish made by cooking tender radish pods (moongre or sengri) in a spiced tomato-based gravy, without oil. These pods have a mildly peppery taste and are a seasonal delicacy primarily found in North India, especially in Punjab, Haryana, and Rajasthan. Radish pods are grown on mature radish plants left to flower and produce seed pods, thriving in cool, well-drained soil. They are mainly used in North India due to their seasonal availability and traditional culinary use in regional dishes. The pods come in shades of green and purple, with the latter variety being slightly spicier. Rich in fiber, antioxidants, and essential vitamins like C and K, radish pods support digestion, boost immunity, and promote heart health, making them an excellent addition to a whole-food, plant-based diet.

Ingredients
250 gms radish pods (mungre, mullangi kottai)
1 large potato
1 tsp turmeric powder (haldi, manjal podi)
1/2 tsp red chilli powder
1/4 tsp garam masala
1 tsp dried mango powder (amchur powder, ularntha mangai podi)
Unrefined salt to taste
Method
Wash the pods well and chop into 2” pieces
Set aside
Heat a little water in a pan
Add the potatoes
Cook the potatoes, on medium flame, till they are about 1/4 done
Add the radish pods and mix well
Cook for 3-4 minutes (the pods must retain their crunch)
Add the turmeric powder, chilli powder and salt
Mix the spices evenly with the vegetables
Cover and cook on medium-low heat for 10-15 minutes
Stir the vegetables occasionally
Once the vegetables are done, mix in mango powder and garam masala
Remove from heat
Serve hot with Indian flatbreads and a bowl of yogurt
Enjoy!