Rinse well, drain and finely chop the radish leaves. Do not chop it too fine or big chunks!
Heat oil in pan, crush the wadis into smaller chunks and fry them for a couple minutes and remove. The wadis tend to break down into smaller pieces during cooking so do not break them into very small pieces.
In the same oil, add a teaspoon of cumin seeds, a pinch of asafoetida and quarter of a teaspoon of turmeric. When the cumin seeds crackle, add the potatoes and saute for couple of minutes.
Next add the chopped greens, mix well. Let it cook uncovered on medium low heat for a couple of minutes till the leaves get slightly wilted.
Tip in the fried wadis, add salt to taste, stir. Cook uncovered on lowest possible heat until potato is soft and the greens have wilted and there's no water left in the pan. Whilst cooking you may add a couple of tablespoons of water if it dries up too quickly.
Remove from heat and serve with rice or roti.