Boil both the mustard greens and spinach leaves till soft. Remove excess water and mash the leafy vegetables well and reserve.
Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red chilies.
When the masala has been browned, add the mashed leafs and salt.
Mix the gram flour in a little water and add to the above mixture. Simmer for at least 30 minutes.
Serve, topped with a spoon of butter, with makki (maize flour) ki roti. |