Mooli ka saag (Radish leaf saag) - Untested

https://www.funfoodfrolic.com/mooli-ke-patton-ka-saag/#recipe

https://mildlyindian.com/mooli-ki-saag-radish-leaves-braised/

https://dishesandflavors.com/mooli-ka-saag/

500 gm radish leaves (maybe 1/3 is spinach or chard)

1 tsp ginger (finely chopped)

1 tsp garlic (finely chopped)

1-2 green chili (chopped)

Salt as per taste

2 Tbsp mustard oil

1 medium size radish (finely chopped)

A pinch of Asafoetida (hing)

1/2 teaspoon cumin seeds

1-2 dry red chili (broken)

1/2 tsp turmeric powder (optional)

1/2 tsp Kashmiri red chili powder

1. First of all chop off the hard stems from all the leafy vegetables no need to remove the soft tender stems.
2. Then wash the greens in enough water 2-3 times to remove all the mud and dirt. I usually let leafy greens to sit in water for 5-7 minutes so that all the dirt settles down then water it. Drain excess water.
3. Now finely chop mooli ka saag (radish leaves) along with 1 medium size radish.
4. Heat 2 tablespoon mustard oil in a heavy bottomed pan or a kadai on medium heat. Add 1/2 teaspoon cumin seeds, 1-2 dry red chili and a pinch of Asafoetida. Allow it to crackle.
5. To that add finely chopped garlic, ginger and green chili. Saute it for 1-2 minutes.
6. Now lower the flame and add 1/2 teaspoon turmeric powder, 1/2 teaspoon Kashmiri red chili powder. Mix it.
7. After a few seconds, add the chopped mooli ka saag (radish leaves) along with chopped radish.
8. Stir all the ingredients well. Increase the flame to medium and let it cook. You can lightly cover the Kadai with lid. Do not completely cover otherwise, it will lose its bright color.
9. Once the saag is half done add salt as per taste. Keep stirring in between to make sure they get cooked evenly and the liquids gets evaporate.
10. When it gets cooked and it looks dry, turn off the flame. (you can make it more crispy if you want by frying it for some more time).
11. Mooli Ka Saag is ready. Serve it with roti, paratha, dal or rice.

Tips:

Wash the greens in enough water 2-3 times to remove all the mud and dirt.

Do not cover the pan otherwise, it will lose its bright color.

Try to chop radish leaves as fine as possible.

You may also add spinach leaves along with radish leaves.

Finely chopped potatoes can also be added in this recipe.

Adjust spices as per your choice, usually this recipe is prepared with very few spices and it tastes simple.