Thoroughly clean, wash, and chop all the greens.

In a pressure cooker, add the greens with 1/2 cup water and salt. Cook for two whistles.

Let the greens cool slightly, then coarsely blend them in a blender.

Heat ghee in a pan. Add asafoetida, whole dried red chilies, and whole coriander seeds. Sauté until fragrant.

Add the chopped onions and sauté until golden.

Add all the spices and sauté, then add the tomatoes. Cook until the ghee separates. Add the blended greens and mix well. Cook for 10 minutes.

Sift the cornmeal into a large plate. Knead it with hot water to make a dough.

Wet your hands and shape the dough into flatbreads (roti). Place on a hot griddle and cook on both sides. Then, using tongs, cook directly over the flame until done.

Serve the mustard greens (sarson da saag) and cornmeal flatbread (makki di roti) with butter and jaggery.