Heat ghee in a pan and fry a thinly sliced onion. As they slowly caramelize, add in some cumin and chopped radish roots. Cook covered on low heat for about 5-6 minutes. Add the chopped leaves and spread them out leaving a gap in the middle. All the water that is being released will collect here. This way the vegetables will remain crisp instead of getting boiled and mushy. Season with salt and garam masala.
You can optionally serve this with curd to reduce the heat of radishes.