Boil enough water in a pressure cooker.
Add mustard leaves, spinach leaves, bathua leaves, Green Chilly, ginger, garlic and salt in it.
Close the lid and cook it until 9-10 whistles.
When it cooked add corn flour in it. Whisk well so that no lumps formed.
Keep aside to cool slightly.
Blend it in a Mixer to a coarse texture.
Heat ghee in a pan.
Add finally chopped ginger garlic and asafoetida in it. Soute it for two minutes.
Add onions in it and saute until transparent.
Add tomatoes in it. Stir well and cook until oil separates.
Add salt and pepper in it.
Now add mustard leaves, Spinach and bhathua leaves mixture in it. Mix well.
Cook it for two minutes. It's ready.
FOR MAKKI KI ROTI: - sieve corn flour in a large bowl.
Add Carrom seeds, salt and pepper in it. Mix well.
Add warm water and knead a soft dough.
Divide the dough into equal portions and shape into balls.
Take each ball between dampened palm to make a roti of medium thickness.
Second opinion is roll out each ball between the folds of greased plastic sheet.
Heat a tawa. Put some ghee on it.
Place roti on it carefully.
Turn it after one minute.
Spread some butter or ghee on it.
Turn over. Cook till both sides become crispy and golden.
Serve hot with sarson ka saag.
