Manisha Das
Wash and chop the mustard leaves, spinach, and bathua leaves (if using). Drain excess water.
In a pressure cooker, add the chopped greens along with garlic, ginger, onion, green chilies, salt, and water. Close the lid and cook for about 4 whistles on medium heat.
Once cooked, let the pressure release naturally. Open the lid and mash the greens coarsely with a wooden spoon or potato masher.
Mix in the cornmeal into the mashed greens thoroughly. Cook for an additional 5 minutes on low heat until it thickens.
In a separate pan, heat ghee or oil over medium heat. Add garlic, ginger, and onion; sauté until golden brown.
Serve hot with Makki di Roti, topped with a dollop of butter or ghee on top. Enjoy with some jaggery or pickles on the side for an authentic Punjabi experience!