Clean, wash, drain and roughly chop mustard, spinach and bathua leaves.
Peel and finely chop onions, garlic and ginger. Wash, remove stems and roughly chop green chillies. Blend cornmeal in 1/2 cup water.
Heat oil in a pan, add chopped onions and sauté for 2-3 minutes or until they turn translucent.
Add chopped ginger, garlic and green chillies and stir-fry briefly. Add red chilli powder and roughly chopped mustard, spinach and bathua leaves. Stir in 1/2 cup water and cook on medium heat foro 10 minutes, stirring occasionally.
Mix in the blended cornmeal and cook for 5-6 minutes more, stirring continuously.
Cool the mixture lightly and grind to a coarse paste. Reheat, add butter and salt to taste.
Stir well and serve hot with makki ki roti.
NOTES: Traditionally Sarson Saag is pounded to a paste with a wooden mathni or ravai, while it is being cooked. The process is quite cumbersome and time consuming but the result is delicious.
