washing and cleaning the mustard leaves, spinach and bathua saag.
After washing the leafy veggies properly, drain the excess water. Cut and peel the stems of mustard leaves before chopping, then finely chop all the leaves. Take a pressure cooker and cook all the leaves for half an hour approximately. Put in ginger and 10 garlic cloves along with the leaves. Let it cool for sometime.
Take out the mixture and put it in a blender with 50 grams of cornflour and churn for 30 seconds. Mixture should remain a little lumpy. Heat 2 tablespoon ghee in a deep-frying vessel, when it has melted put in 10 cloves of finely chopped garlic. When the garlic has turned brown, add finely chopped onions and green chillies in a vessel.
When onions turn dark golden, then add the saag mixture, salt and turmeric. add red chilli powder during this point. Let it cook for 10-15 minutes till it comes to the required consistency to eat. When the saag has prepared, pour melted ghee on top and serve with makki ki roti.
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