In a large pot, boil mustard leaves, spinach, and bathua for 15–20 minutes until softened.
Drain and blend the greens coarsely, reserving the cooking water.
Heat ghee in a pan, add cumin seeds, and let them splutter.
Add chopped onions and sauté until golden brown.
Stir in garlic, ginger, and green chillies. Cook for 2 minutes.
Add tomatoes, salt, red chilli powder, and turmeric. Cook until the tomatoes release oil.
Mix in the blended greens and adjust consistency with reserved water.
Sprinkle maize flour gradually while stirring to avoid lumps. Simmer for 20–25 minutes.
Add a spoon of ghee and simmer for 5 minutes before serving.
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