Wash the mustard greens, spinach, and bathua thoroughly, then chop them finely.

Add 1 1/2 cups water (about 350 ml) to a pressure cooker. Add the chopped greens and cook for 4-5 whistles. Turn off the heat. Once cooled, blend the cooked greens in a blender or with a hand mixer until smooth. Add 2 tablespoons cornmeal and blend again until well mixed. If you don't have cornmeal, you can use wheat flour or chickpea flour instead.

For the tempering, heat 3 tablespoons oil or ghee (about 50 ml) in a pan. Add the chopped onion, garlic, and ginger. Sauté until lightly browned. Add the blended greens and mix well.

Top with chopped cilantro and serve hot with makki ki roti (corn flatbread).