Moongray Pickle in Olive Oil – Tibb-e-Nabawi

Moongray Pickle in Olive Oil

أَوَلَمْ يَرَوْا أَنَّا نَسُوقُ الْمَاء إِلَى الأَرْضِ الْجُرُزِ فَنُخْرِجُ بِهِ زَرْعاً تَأْكُلُ مِنْهُ أَنْعَامُهُمْ وَأَنفُسُهُمْ أَفَلا يُبْصِرُونَ

Moongray Pickle in Olive Oil

Radish / Daikon / MOOLI is a miracle of my Allah’s creations.

When a mature Mooli is not taken out of the soil, it turns into root & the flowers grow on the plant, pods of these flowers grow like beans & they are called MOONGRAY in Punjabi. They are known only to people from Pakistan & India.

Moongray curry is so delicious, I hope that many of you have tried it.

I prepared MOONGRAY pickle in Heeng infused Olive Oil, trim the top & base of Monngrays & add salt, Mustard seeds, Kalonji & Fennel in layers one after the other, & the pickle will be ready after 20 days. Heeng induced a TASTE that was irresistible, high digestibility with complete combustion.

Because our pickles are low in salt (which is a strong preservative), they should be kept completely dipped in Olive Oil, any vegetable left over the oil will spoil with Fungus.