Ingredients:

4 cups chopped mustard leaves (or 2 bunch)
2 cups cut spinach (1 bunch)
1 cup chopped bathe leaves (1/2 bunch), optional
1 small tomato, chopped, optional
2 green chilies, (cut into 1 small piece and cut into one length)
3-4 garlic buds, cut off
1 inch piece of ginger, chopped
2tspn corn flour
1 medium onion, cut into length
salt to taste
1½ tbsp ghee or oil
1/2 cup water

Method:

Wash the mustard, spinach and bathe leaves 2-3 times with water. To remove excess water, place them in a large sieve. Cut them into thick pieces.

Take 3-liter pressure cooker and put greens (mustard, spinach and bastu), tomato, 1 chopped green chilli, garlic, ginger, salt and 1/2 cup water. If you are using pressure cooker then cook them till 1-whistle on medium flame. If you are cooking food in pan (kadahi) then cook them till they become soft, it will take about 8-10 minutes.

After a whistle, turn off the gas. When the pressure cooker pressure ends, remove the lid. Let the mixture cool down at room temperature for a few minutes. Put the mixture in a large jar of mixer. Put corn flour in it. Make the purée to the mixture.

Put the mixture in the same pressure cooker or pan. Let it cook on low flame for 10-12 minutes. To stop the adhesive, keep stirring occasionally with a spoon. In the meantime, prepare tadkaa. Heat ghee on a medium flame in a small pan.

Add the chopped onions and chopped chilies in it and till the onion becomes light brown, roast it. Put the tadkaa on prepared saag sbd serve it with makki ki roti

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