Trim the stems of the mustard leaves, spinach.
Chop the leaves and also the stems if they are tender.
Boil together with a quarter cup of water till well done and yellowish in colour.
If there is any water left, strain and reserve.
Grind the leaves and stems. Add cornmeal.
Heat the ghee in a pan. Add the onions, ginger, garlic and green chillies and sauté till lightly browned.
Add the ground leaves and sauté for five to six minutes.
Add the reserved water to adjust the consistency if required along with salt and continue to cook, stirring, for four to five minutes or till well blended.
Serve hot with butter and makki ki roti.
For makai roti, in a bowl combine together cornmeal, fenugreek leaves, potato, salt and sufficient water a knead a soft dough.
Divide the dough in equal portion and roll them into a circular chapati.
Heat oil on a non stick tawa and cook the roti till golden brown on both the sides. Serve hot with sarson ka saag.