Sarson Saag (Mustard leaves): 1 bunch
Spinach (Paalak): 1 bunch
Finely chopped Onion: 1 (small)
Ginger paste: 1 tablespoon
Garlic paste: ½ tablespoon
Cumin Seeds: ½ teaspoon
Red Chili Powder: as per taste
Asafetida (heeng): pinch
Corn Meal:1 tablespoon
Desi Ghee: 2 tablespoon
Blanch Mustard and spinach bunch in boiling water. Allow it to cool and then puree it in a blender to make a smooth paste.
Take ghee in a deep pan. Let it heat. Add cumin seeds,onion,ginger and garlic paste. Saute it till the onions become a little translucent. Add pureed mustard and spinach leaves. Add salt and red chilli powder to taste.
Add cornmeal and allow it to simmer on low flame for 5-6 minutes. If the pureed mix is too thick, add a cup of water and cook it for a minute.
Bring it off the pan and serve it hot with makke ki roti.