Rating: moderate (the saut� part is labor intensive, though not difficult)
Preparation time: 30 min.

Ingredients:
Leaves from two white radishes (Daiken)plus 2" of the radishes, well washed.
2 tbsp. of clarified butter (ghee)
1/2 tea. Oregano seeds
pinch of Asafetida
1/4 tea. red chili powder
salt to taste (start with 1/4 tea.)
Optional, a sprinkling of mango powder.

Procedure:
Mince the leaves and the top 2" of the radishes.
Boil, steam or pressure cook until very soft. Mash and cool.
Squeeze out as much water from this as possible, the drier, the better.
In hot clarified butter, cook the asafetida for a few seconds then add the oregano seeds, red pepper powder and squeezed radish mix to the pan.
Stir constantly until the radish leaves are kind of crispy.
Add a touch of mango powder, if desired.

Serves four. This would make a nice luncheon vegetable with fresh parathas.