Ingredients :

 Mustard leaves – 500 gms
 Spinach – 200 gms
 Bathuwa – 200 gms
 Garlic cloves - 3
 Ginger – 1 inch piece
 Green chili - 2
 Salt to taste
 Maize flour – 1 tbsp
 Sugar – 1 pinch
 Ghee – 2 tbsp
 Asafoetida – 1 pinch
 Onion chopped - 1
 Red chili powder – 1 tsp
 Turmeric powder – 1 pinch

Method :

 Clean and wash mustard, spinach and bathuwa. Chop the leaves finely.

                                 


 Chop ginger, garlic cloves and chilies.
 Pressure cook the spinach, mustard leaves, bathuwa with garlic, ginger and
chilies.

                                         

 When cool, grind it to smooth paste.

                                         
 Heat ghee in a vessel, add asafoetida and onions. Fry until light brown.
Add salt and turmeric powder. Mix well.                                            
 Add the ground leaves and cook for few minutes on medium flame.

                                               

 Add the maize flour, red chili powder, sugar and stir well. Cook for 2-3 minutes.

 Serve hot with paratha or makai ki roti.

                         
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