MUSTARD LEAVES CURRY [SARSON KA SAAG]

INGREDIENTS
Mustard leaves – 500 gms [chopped]
Spinach – 100 gms [chopped]
Bathua – 100 gms [chopped]
Salt to taste
Green chilies – 4 [chopped]
Ginger – 1 piece [chopped]
Garlic – 5 flakes [chopped]
Makka atta [yellow corn flour] – 2 tsp
Yogurt – 2 ½ tsp
Onion – 2 [chopped]
Tomato – 1 [chopped]
Butter or Oil – 1 tbsp
METHOD
Boil the all leaves with garlic, ginger and green chilies at least 10 minutes by adding 1 cup of water.
Allow to cool. Make a smooth paste in the blender.
Mix the makka atta in yogurt and add to the green paste.
Add salt and cook for 5 to 10 minutes. Keep aside.
Heat oil in a pan and put chopped onions and fry for 2 minutes.
Add chopped tomatoes and fry for another 5 minutes pour over the saag and serve hot with [yellow corn flour] makka ki chapatti