Heat two tablespoons of ghee in a pan.
Add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more. Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes. Add salt and cook on moderate heat for ten minutes. Add cornmeal and a little water and cook till the greens are soft.
Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture.
Heat the remaining ghee and butter in the same pan. Add the ground mixture and cook for five to ten minutes.
Serve hot with makki di roti.