To make the Saag, first clean and wash the radish leaves.

Let the washed leaves sit on a metal colander for sometime to drain out the excess water.

Fine chop the radish leaves along with the radish. Set aside.

In a pressure cooker, add 1 - 2 Cup of water along with chopped radish greens, salt and radish.

Stir to combine and cook the radish green for 1 whistle in medium heat.

After one whistle reduce the heat to low and cook the greens for 3 - 5 minutes. Turn off the heat.

Let the steam release naturally from the pressure cooker.

Now heat mustard oil in a heavy bottom saucepan.

Add ginger garlic paste and cook still the raw smell wafts away.

Next add chopped tomato. Cook till tomato turn soft and mushy.

Once the tomato are nicely cooked, add the cooked saag in the saucepan.

Add chili powder, turmeric powder and stir to combine.

Using a vegetable masher gently mash the saag once or twice.

Cook the saag in the saucepan till the excess liquid evaporates and tomato masala is nicely combined with the radish greens.

Taste and adjust the salt accordingly. Turn off the heat.

Serve Mooli Ke Patton ka Saag warm with Phulkas and Dal for lunch or dinner.