Remove the hard stems from the bunch of radish leaves. Roughly chop the leaves along with the thin stems.

Wash the chopped leaves and drain the water. Keep aside for later use.

Cut white radish in small chunks.

Heat mustard oil in a heavy-bottomed wok until smoked. Turn off the flame and then let it cool.

Heat the mustard oil again on low to medium flame. Add asafoetida (hing), a cinnamon stick and mustard seeds. Let them crackle.

Add chopped garlic and stir for a minute.

Add the tomato puree and green chillies. Mix and saute for a minute on medium heat.

Add salt, turmeric and red chilli powder. Mix nicely for another minute till oil separates from the mixture and leaves the sides of the wok.

Add the chopped radish pieces. Mix and cook while stirring for a minute.

Add water and mix. Reduce the flame, cover the pan and cook for 4-5 minutes. Stir occasionally at frequent intervals to avoid the radish sticking to the bottom of the pan.

Now add the chopped leaves to the cooked radish. Mix and saute for 1-2 minutes while stirring occasionally.

Add coriander powder and garam masala. Cook for another minute.

Turn off the heat and let it rest for a few minutes.

Serve hot with rice and dal.