Wash, clean and chop the radish leaves. Whisk the curd.

In a pan, heat oil add cumin seeds, green chillies, ginger and garlic paste. Saute for a minute.

Add the chopped leaves with salt and turmeric powder. Saute for 5 minutes on medium flame.

Add rock salt to the curd. Transfer the cooked leaves into the whisked curd.

Mix well. Prepare the tempering by heating oil add mustard seeds, let them crackle. Now add red chilli powder. Switch off the gas.

While serving pour the tempering over the curd.