Boil the mustard leaves, coriander & mint leaves in 1 cup water or pressure cook for 2-3 whistles. Set aside to cool. Blend well to a smooth paste.
Heat oil in a pan & temper with cumin seeds. Saute for a few seconds. Add asafoetida, followed by onion, ginger, garlic & fresh red chilies. Saute till light brown.
Add the tomato paste and turmeric powder. Mix well.
Add the puree, salt to taste and fried chickpea flour. Mix well and cook, covered on a low flame by stirring at intervals for 8-10 minutes.
Serve with a dollop of butter along with makki di roti or any Indian bread.
