Finely chop the green chilis and radish leaves.
In a cooker boil potatoes and chopped Leaves.
Squeeze the leaves and strain all the water.
Heat oil in a pan and crackel carom seeds, asafotida.
Add all the ingredientes and mix well.
Now add leaves and nix well.
Peel and mash the potatoes.
Mix in to leaves.
On medium flame roast for 5 minutes.
Turn off the gas.
Serve hot.