Tingling Moongra

Moongra - a less known vegetable of India, looks like string beans with pointy tail and tastes like radish, some even call it rat-tailed radish - but it grown over the surface of earth unlike the radish.

When I first spotted it in the store I mistook it to be the japanese edamame, so decided to make a japanese like dish but then tasting it made me go another route and landed up in the amazing tasting recipe.

Ingredients :
Moongra or rat tailed raddish - about 1/4 lb
Chilli vinegar - enough for marination (about 4-5 tbsp)
fresh ground pepper - 2 tbsp.
oil for sauteing.

Preparation:
If the moongra has any stalks or stems on it, just pluck them out, let the pointy tails be as is.

Cooking:
1. Boil the moongra for 15-20 mins in medim-large pot (dont worry if it gives a fishy smell)
2. Once boiled take them out and drain the water.
3. In a pan heat about 1 tbsp of olive oil and when sufficiently heated add the boiled moongra and saute a bit.
4. Add the vinegar and a pinch of sea salt(add more vinegar if you want it to be more tangy and try sweet&sour vinegar for sweet sour taste)
5. Cover and saute for 10 mins until the beans turn into a dull green (dirty green) color.
6. Take off the stove and garnish with fresh ground peppercorns just before serving.