Wash and chop mustard leaves/sarso saag.
Heat the pan add sarso saag,sliced tomato,garlic cloves,ginger stick,turnip,green chilly,salt and little water.
Cover it and cook for 15 mins.
Once cooled grind to make a puree.
For tempering
Heat 2 tbsp clarified butter in a pan.
Add cumin seeds to crackle.
Add ginger garlic paste,red chilly powder.coriander powder,turmeric powder,black pepper powder and 2 tbsp water and m ix well.
Add mustard leaves/sarso saag puree and mix well.
Add clarified butter and serve with makki ki roti.
