Saute de Gros Noir d'Hiver et feuillage de radis

Sound so much sexier in French No? So I saw this black rotund root on the shelves, I expected to see a deep colored flesh. Instead the Black Radish turned out to be ebony and ivory. And it did make its own music with the plump radish greens. Who said winter veggies are boring?
Black Radish tastes like Daikon radish except it was more pungent and had an extra bite. Also while frying it didnt yield as much moisture as a Daikon.
2 medium black radishes diced into 1/2" cubes
2 bunches of radish greens with baby radish attached, thoroughly washed and coarsely chopped
1 tbsp mustard seeds
1 tbsp oil
3 dried red chili
1 tsp of bengal gram
1 tsp of urad dal
1 tsp of cumin seeds
3/4 tsp of salt
pinch of turmeric

• In a wok heat the oil over medium, add mustard seeds and wait from them to splutter
• Add the lentils, red chili and cumin seeds and heat for 15 sec
• Add the cubed radish turmeric salt and cook on med flame for about 10 mins.Remember you don't want to kill the radish just cook it. I like my radish with a lil on the scrunchy side
• Add the greens continue stir frying till the greens have wilted

Enjoy it with warm roti and dollop of curd