Firstly cut then wash the mustard leaves 3-4 time by dipping in plenty of water as it contains a lot of dust in it

Chop roughly 3/4inch ginger and green chilles

Take a pressure cooker and put chopped mustard leaves immediately after wash along with ginger and green chillies in it..add salt, jaggery sugar and close the lid of pressure cooker..put the pressure cooker on flame and cook fo' at least 30 minutes on full flame till 8-10 whistles.. Flame off.. Let to release the steam automatically out of pressure cooker as cooking process continous inside the pressure cooker even after switching of the flame

Open the lid of pressure cooker and stir the saag properly..check how much the saag reduce and also check the water level (moisture) and add 2cups of water.. Close the lid again and cook fo' 30 -35 minutes more on"sim"flame..after 30 minutes switch off the flame and open the pressure cooker as firstly

Blend the cooked mustard leaves (saag)with the help of a electric or traditional hand blender..u can make this process in mixture blender then u have to cool down the saag completely (as the hot saag can come out of jar during blending due to very hot steam present in the saag)

After blending add a laddle full of dry corn(maize) flour in it slowly slowly while stirring very well as no lumps should be formed..hot water can be added at this stage according to the consistency of saag.. It should be thick (n't runny or pouring)..let it to simmer fo' about 15-20 minutes at very low heat by covering the lid (be careful, this time u have n't to pressure cook the saag, simply cover with lid as at this stage too much hot bubbles of saag can came out of lid

Care fully stirring the saag in bubbling process..heat off

Yo'r indian authentic mustard leaves saag is ready now

Tadka_chop onion and 1/4 inch of ginger in fine brunoise dice

Heat clarified butter/ghee in a pan and stir fry first chopped ginger then after 1 minute add chopped onion and stir fry till golden brown in colour.. Add tadka in saag and give a good mix

Take a serving bowl,add saag in it and garnish with a big spoon of chilled butter

Serve hot with corn(maize) flour chapatti and "Ginger,green chilli pickle"