This is a version of raita, the yogurt-based sauce that accompanies curry dishes. In this variation, the radish leaves are included (you can sub other greens such as spinach or tat soi if you’re not partial to radish leaves) and the radishes are briefly cooked to soften them and tame their spiciness. This is not necessarily a bad thing, as there’s a fair amount of heat in the other ingredients. If you like you can forgo the quick sauté of the radishes, but I recommend cooking the radish greens some. This is good as a side as well as a condiment. You can try this with turnips, kohlrabi, grated carrot, grated beets, adding some chopped greens of your choice.

1 t mustard seeds or 3/4 t mustard powder
1 T vegetable oil
1/2 c chopped onion
1 t peeled, minced or grated fresh ginger, or 1/8 t ground ginger
1/2 of a hot pepper, stemmed, seeded, membranes removed, minced, or more, to taste
1 c chopped radishes
1 c chopped radish leaves
1 c plain yogurt
salt, to taste
2 T chopped cilantro or other herb, such as parsely

1. If using mustard seeds, put them in a small bag and run a rolling pin over them to crush them some. Or not, you can leave them whole.

2. Heat oil in a skillet. When hot add the mustard seed, crushed or not, and cook for a minute or so. Whole mustard seeds will begin to pop when ready, so you may want to cover the skillet. If using mustard powder, proceed to step 3.

3. Stir in the onion, ginger, and hot pepper, as well as the mustard powder if you’re using it instead of seeds. Cook, stirring frequently for about 4 minutes, until the onion has softened and the pepper is browning. Add the chopped radishes and leaves and sauté for a couple of minutes.

4. Remove skillet from heat. Allow to cool some then mix with the yogurt. Taste and add some salt if you like. Sprinkle with fresh chopped cilantro and serve.