Clean, wash, drain and roughly chop mustard, spinach and bathua leaves.
Peel, wash and finely chop onions, ginger and garlic. Remove stems, wash and roughly chop green chillies. Blend cornmeal in half a cup of water.
Heat oil in a pan, add onions and saute for two to three minutes or until translucent.
Add ginger, garlic and green chillies and stir-fry briefly. Add red chilli powder, mustard, spinach, and bathua leaves. Stir in half a cup of water and cook on medium heat for ten minutes, stirring occasionally.
Mix in the blended cornmeal and cook for five to six 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 di roti. |
