Prepare the greens by washing and chopping the mustard greens, spinach, and bathua leaves.

In a large pot, bring 2 cups of water to a boil and add the chopped greens. Cook until they are wilted.

Add 100 g of turnip, 80 g of mooli daikon, 1.5 tablespoons of ginger, and season with salt. Cook until the vegetables are tender.

Once cooked, use a hand blender or mash the greens and vegetables to a coarse puree.

In a separate pan, heat ⅓ cup of mustard oil, add 1 teaspoon of cumin seeds and 3 dried red chilies, and sauté until fragrant.

Add 2 cups of finely chopped red onion and sauté until golden brown.

Stir in 2 tablespoons of fresh ginger, 4-5 chopped garlic cloves, and cook for a few minutes.

Mix in the pureed greens and vegetables, and then add 5 tablespoons of makki atta. Stir well to combine.

Allow to cook for another 10-15 minutes on low heat, stirring occasionally.

Finish with 3 tablespoons of butter and adjust seasoning as required.