I absolutely loved this recipe for Mooli ke Patte ki Sabzi by Chef Harpal Singh Sokhi. It is spicy, has a creaminess from the poppy seeds, and helps temper the pungent taste of the radish.
Dry roast the cumin, mustard, poppy seeds and green chillies till the poppy seeds change colour.
Transfer into a chutney grinder attachment and add about 3-4 tbsp of water.
Set aside for 10 to 15 minutes to allow the poppy seeds to soak a bit.
Grind into a fine paste.
Separate the Radish Greens from the Radish.
Wash and dry the radish greens.
Chop the radish greens to fine pieces.
Wash the radish and peel the outer layer.
Chop the radish into small pieces.
In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, see notes.
Add the hing, ginger and garlic.
Stir-fry till the garlic turns golden.
Add the radish pieces and stir-fry for 2-3 minutes.
Add the ground masala, salt, and 2-3 tbsp water.
Stir-fry till the masala dries a bit.
Turn the heat down to low.
Add the radish greens and mix well.
Cook for 1-2 minutes till the radish greens wilt.
Take off the heat. Cover and set aside for 5 minutes.
Serve warm with hot rotis.
If you are using mustard oil (as I did):