Clean, wash the greens / saag. Cover and boil with half litre water and salt for almost 30-40 minutes.till they are well cooked.if needed add hot water. In between stir it with the wooden Dal ghotni and smash it. Once the leaves become mushy and well cooked, put off the flame, smash it with the Dal ghotni again.

Add Makai Ka atta and mix well so that no lumps form and let it cook for 10-15 minutes.

While the saag cooks, finely chop the ginger, garlic, onion, chilli. Heat ghee in a pan and add thx whole dry Chilli then the garlic and ginger and saute for a minute then add the onion and green chillies and saute for another minute or two do not brown the onion.

Add it into the Sarso da saag mixture and mix well and cook for another 15-20 minutes or so stirring frequently. Check the consistency of the saag you prefer.I didn't make it too dry.I kept it in the consistency of a Dal. Serve hot with Makai di Roti or anything you would love to have it with. Bon Appetit.