Ingredients:

• 4 bunch mustard leaves (sarson leaves)

• 2 bunch bathua leaves

• 1 bunch palak (spinach leaves)

• 4 nos tomatoes pureed

• 5-6 green chillies chopped into big pieces

• 1 tbsp chopped ginger

• 1tbsp chopped garlic

• 1/2 tbsp kashmiri chilli powder

• salt to taste

• 1/2 cup Makki ka atta ( maize flour)

• some ginger julienne

• 1 -2 tbsp ghee

• butter for garnishing

Method:

1. Clean, wash and chop the mustard, bhatua and palak leaves.

2. In a cooking pan add all the above leaves with 1 cup water and the chopped chillies. Cook on high to low flame for about an hour stirring at intervals and mashing with a hand rai till all the water dries and forms into a paste.Remove and keep aside.

3. Heat ghee in the same pan and saute the chopped ginger and garlic.

4. Then add the tomato puree along with salt and cilli powder and cook for 5-10 minutes till ghee is seen on the sides of the pan. Mix the cooked leaves paste to it and stir well with a hand rai.

5. Switch off the gas and then add the makki ka atta and mix quickly so that no lumps are formed. Again keep on fire and cook for 5-10 minutes stirring continuously. Adjust the consistency by adding water if needed.

6. Remove in a serving bowl and garnish with ginger julienne.

   Serve hot with a big drop of butter and makki ki roti.