1 kg sarson (mustard greens), chopped finely
1/4 kg spinach, chopped finely
2 cms piece ginger, minced
4 cloves garlic, minced
2 green chilies, minced
2 red chilies
2 tbsp gram flour, sieved
1 tbsp butter
4 tbsp ghee or butter
Salt to taste

Mustard & Spinach Curry

1. Boil both the mustard greens and spinach leaves till soft. Remove excess water and mash the leafy vegetables well and reserve.
2. Heat 4 tbsp ghee and add ginger, garlic, green chilies and broken red chilies.
3. When the masala has been browned, add the mashed leafs and salt.
4. Mix the gram flour in a little water and add to the above mixture. Simmer for at least 30 minutes.
5. Serve, topped with a spoon of butter, with makki (maize flour) ki roti.
   Serves: 6
   Preparation time: 1 hour 30 minutes