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Home / Recipes / Aloo Mungre Ki subzi / Potato and radish pods dry curry:

Photo of Aloo Mungre Ki subzi / Potato and radish pods dry curry: by Shri Kripa at BetterButter

Aloo Mungre Ki subzi / Potato and radish pods dry curry:

Shri Kripa
20 minutes
Prep Time
10 minutes
Cook Time
4 People
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ABOUT Aloo Mungre Ki subzi / Potato and radish pods dry curry: RECIPE

Radish pods are available only in winter and after coming to Bangalore, I tasted this almost ten years back and initially I felt it was very pungent and not for me kind of a flavour. But the foodie in me couldn’t keep quiet and I kept on trying it every season and now it is our favourite too. I don’t promise that you will like it on your first bite. But when you start getting accustomed to it, you’ll start to like it. Radish pods are known as Mungre in Punjabi language and it is the staple food of Punjab. They usually pair it with potato and make a dry curry and which goes very well with whole wheat roti. I love Radish pods for their distinct taste. If you pair it with potato, that is it. Pure bliss with hot phulka!!!!

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Pan fry
  • Simmering
  • Boiling
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 4

  1. potato – 4 to 5
  2. radish pods – ¼ kilo grams
  3. mustard oil- 2 table spoon
  4. Refined oil – 1 table spoon
  5. cumin – 1 teaspoon
  6. hing – ¼ teaspoon
  7. salt
  8. sugar – ½ tea spoon
  9. turmeric – ½ teaspoon
  10. Red chilli powder – 1 to 2 teaspoon
  11. amchur powder – ½ teaspoon
  12. Garam masala powder – ½ teaspoon


  1. Wash potatoes and dice it. Don’t peel the outer skin.
  2. Boil one cup of water with little salt and Par boil these potato pieces .Potato should cook but pieces should be firm.
  3. Drain water and keep aside.
  4. Wash radish pods and chop this according to your taste. I prefer around 1 inch pieces.
  5. Take one tawa; put both the oils, when it is hot add cumin and hing.
  6. Drop chopped radish pods; add all the powders like turmeric, red chilli powder, Garam masala, Amchur powder, salt and sugar.
  7. Mix nicely, add in par boiled and drained potatoes and mix and keep it covered and cook for a while.
  8. Sprinkle 2 teaspoon of water and mix it and keep it covered until all the masalas are absorbed and coated in really well.
  9. Switch off the gas and enjoy with phulka or any roti’s.

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Shikha Roy
Shikha Roy   Apr-16-2018

Such an amazing recipe.

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