Sarson Ka Saag And Makki Ki Roti

Ingredients

• 2 medium bunches of mustard leaves (sarson), roughly chopped
• 1 medium bunch of spinach leaves, roughly chopped
• ½ medium bunch of bathua leaves, roughly chopped
• 1 medium turnip, peeled and cut into 1inch pieces
• 1 medium carrot, peeled and cut into ½ inch pieces
• 1 tablespoon finely chopped ginger
• 1½ tablespoons finely chopped garlic
• 2-3 green chillies, finely chopped
• Salt to taste
• 2-3 tablespoons cornmeal (makai ka atta)
• Roti
• 2 cups cornmeal (makai ka atta) + for dusting
• ¼ cup whole wheat flour
• 1 tablespoon chopped fresh coriander leaves
• Salt to taste 
• Ghee for applying
• Tempering
• 2 tablespoons ghee
• ¼ teaspoon fenugreek seeds (methi dana)
• 1 medium onion, finely chopped
• ½ tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• ½ teaspoon red chilli powder
• To serve
• White butter as required
• Chopped jaggery as required
• Onion wedges as required
• Green chillies as required 

Method 

1. Heat a pressure cooker, add mustard leaves, spinach leaves, bathua leaves, turnip, carrot, ginger, garlic, green chillies, salt and 1 cup water and mix well. Cook on medium heat for 1 whistle. Reduce the heat to low and cook on low heat for 20-25 minutes.
2. Meanwhile, to make the dough, take cornmeal in a bowl, add whole wheat flour, coriander leaves, salt and 1 cup warm water and knead into a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes. 
3. Take the cooker off the heat and allow the pressure to reduce completely. 
4. Dust the worktop with some cornmeal, take a small portion of the dough and shape it into a ball. Press it and place it on the worktop, press it and spread it with your fingers and shape it into a disc. Dust off the excess flour. 
5. Heat a non-stick tawa. Place the disc on it and cook on high heat for 1-2 minutes on each side. Apply some ghee and cook for a few seconds on both sides. Make more rotis with the remaining dough.
6. Open the cooker and mash it well with a wooden churner. Add cornmeal and mix well. Switch the heat on and continue to mash and cook for 6-8 minutes. 
7. Blend the mixture with an electric hand blender till smooth.
8. To make the tempering, heat ghee in a deep pan. Add fenugreek seeds and onion, mix and saute till translucent. Add ginger and garlic and mix well. Add red chilli powder, mix and cook for 1 minute.
9. Add the cooked mixture and mix well. Cook for 2-3 minutes. 
10. Transfer into a serving bowl. Garnish with white butter, and serve hot with makki ki roti, chopped jaggery, onion wedges and green chillies.