Pressure cook mustard leaves, bathua, spinach, radish leaves, radish, green garlic, ginger, garlic, green chillies with a cup of water for 2-3 whistles or approx 10-15 minutes
Let this cool and grind only the greens to a coarse paste, while reserving any water in the pressure cooker.
Add reserved water plus an additional half cup of water and cook for 5-10 minutes till you start seeing some oil on top.
Add the curd mixture along with jaggery. Bring this to a quick boil while stirring continuously.
Cook covered for 5-10 minutes or till you start seeing specks of fat float on top.