Radishes used in India are the variety known as daikon—white, long, slender, with a slightly pungent bite, reminiscent of horseradish. The radish greens too have an edge of bitterness to them, and when they all come together with a bit of sugar and some aromatic spices, you can understand why this nutritionally sound curry is considered a treat by the Punjabi community. (In this country it’s easier to find red radishes with their greens still on—the daikon are usually trimmed—so that’s what I have suggested here.) This is a great side dish with any of the lamb curries in the book; its assertive flavors stand up to lamb’s gamey flavor.