Procedure:

Wash the mustard leaves and spinach and put to boil for half hour. After cooling, mix well in a mixer. Add cornflour and chili and mix once again.

Heat the mixture in a kadai (Kadai is a deep hollow version of the frying pan. If you do not have access to one, use a normal frying pan instead). Add salt & ginger paste and stir. Remove from heat when the mix comes to boil. Pour in the serving bowl.

Heat 1 tbsp. ghee/ butter in a frying pan. Add the onion and stir. Before the onion turns golden, remove from heat and pour the fried onion with ghee/ butter on top of the spinach-mustard leaf mixture.

Heat the remaining ghee/ butter and spread on the serving bowl just before serving.