Instructions

1. Separate the mustard leaves from the stems and wash them thoroughly. Discard the stems.
2. Wash the spinach leaves thoroughly.
3. Pressure cook the mustard leaves, spinach leaves, onion (roughly chopped), green chilli, tomato, white radish. asafoetida, red chilli powder, salt and coriander powder with little water.
4. Blend all the pressure cooked ingredients together in a blender.
5. In a separate pan, heat the ghee and fry the finely chopped onion until brown.
6. Add this to the blended greens.
7. This curry goes well with cornmeal roti (makki di roti).