Cut the sarso, spinach & bathuwa.wash & rinse thoroughly with fresh water,2_3 times.Put it in the cooker with grated ginger, salt,green chilies& 1 cup of water.
Cover with lid,after one whistle slow down the flame &cook for 1 hour.Open the lid & let it cool down.
Put it in the mixie & grind only once.
Now again pour the grinded puree in to the cooker with 2 tbsp of maize flour (makke ka atta).Mix well & cook on the low flame till all the water is absorbed.
Take a karahi,heat 2 tbsp of desi ghee in it.Add chopped garlic & onions,when they become golden in colour,put red chilli powder in it & Sauté for few seconds.
Add grinded tomatoes.cook till oil spreads from corners.
Now add grinded& cooked saag in it.Mix well & stir continuously.
Cook on the low flame for 5 minutes.
Serve hot with white butter on it & makki ke roti & jaggery.
