Wash the spinach and sarso thoroughly and finely chop it.
Put them in a cooker and add 1 glass of water and pressure cook it for 3 whistles.
Put tomatoes, ginger and green chillies in the blender jar and make a paste of it.
Mix makki ka atta and curd in a bowl. and make a smooth consistency.
Roughly blend the boiled sarso and palak in the jar.
Heat the pan and add 2 teaspoons of oil to it.
Add ½ teaspoon of cumin seeds and cook it until it turn brown.
Now add one pinch of hing in it.
If you have garlic, then you add a few chopped cloves of garlic and saute them.
Now add tomato paste to it. Cook it for a few seconds.
Add ¼ teaspoon of haldi powder, 1 teaspoon red chilli powder, 2 teaspoon dhaniya powder, and cook it on low flame.
Add a mixture of makki ka atta and curd in the pan and mix it well. It is a completely optional step.
Add the left over water of spinach and sarso.
Add 1½ teaspoon salt and mix it well.
This time add the paste of spinach and sarso. And mix it well. And add the leftover water of spinach and sarso water.
Add the water to make a thick consistency according to your choice.
Cook it for 5-7 minutes on low flames.
Serve in the bowl and add desi ghee on top of it.