rat’s tail radish is actually the immature seed pod of a radish plant that has been bred specifically to grow long, tender seed pods. Although related to normal radishes, these radishes don’t make edible roots. Instead, they grow seed pods that are 4 to 8 inches long and remain tender even when they grow to a large size. These seed pods are popular vegetables in many Asian countries, where they are eaten raw in salads, or cooked to add a strong, spicy flavor to other dishes. They often cooked as a main dish as well.
P.S. All radishes seed pods are edible, this variety just makes extra big, tender pods.
Here is a great post with more information about radish seed pods.
Radish seed pods are great to eat raw to add a fresh, horseradish-like zing to your salads (or even sandwiches). They are also easy to make into a pickle (just brine in salt water, see recipe below). If cooked, the spiciness will mellow out but other flavors will deepen.
Sweet and Spicy Radishes (substitute the radishes for the seed pods)
– 1 cup radish pods/moongre
– 1 large potato or 2 medium size potatoes, diced
– 1 tsp turmeric powder/haldi
– ½ tsp red chili powder/lal mirch powder
– 1 tsp cumin seeds
– 2 to 3 tbsp mustard oil, butter, or ghee
– salt to taste
– Chop the pods in 2 or 3 inch pieces.
– Rinse them in running water 3-4 times.
– Heat mustard oil in a pan.
– Add the cumin seeds, and let sizzle for 30 seconds.
– Add the potatoes
– Saute the potatoes for 8-9 minutes on a medium flame.
– Add the chopped radish pods.
– Stir the veggies and saute again for 3-4 minutes.
– Add the turmeric powder, red chili powder and salt.
– Cover and cook the veggies for 15-20 minutes on a low flame. Remember to check the veggies and stir them in between.
– Once both the veggies are cooked. Stir these two spice powders with the veggies.
– Serve the aloo moongre ki sabzi with rotis (or bread) and a bowl of yogurt.