1. Separate the tender mustard leaves from the hard stem. Wash the spinach and mustard greens thoroughly a couple of times to remove any sand and dirt.

2. Cut the greens into large pieces. You should not finely chop the green. Transfer the greens with 1 cup of water into a cooker. Cook till one whistle and then set aside to cool.

3. In the mean time for the masala, roughly cut tomatoes, ginger and green chilies. Transfer to a mixer and blend into a fine paste. Set aside.

4. Heat 1 tablespoon of ghee in a pan. Add the corn flour and saute till it begins to turn light brown. Set aside. Keep in mind that I am not using corn starch. This is the actual flour obtained from grinding corn. Do not confuse with the thickening agent.

5. Heat the remaining ghee in a pan. To the hot ghee, add asafetida and cumin seeds. Next add in the garlic and saute for a few minutes.

6. Add in the finely chopped onion and salt. Saute till onions begin to turn brown.

7. Once the onions turn golden brown, add in the tomato paste. Add turmeric and chili powder. Mix and let the masala cook.

8. The masala should cook until oil begins to separate on top. At this point add a teaspoon of sugar or jaggery. Transfer the greens into a mixer and pulse a few times. You don't want a smooth paste, just rough blend.

9. Add the greens to the masala. Also add in the sauted corn flour.

10. Mix everything well and let it come to a boil. This dish is enjoyed hot with makke ki roti.