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. I prefer using a stick blender so I can control the blending
Heat mustard oil and ghee and add jeera, ginger, garlic, green chilli paste and onions. Cook till translucent and add tomatoes, chilli powder and salt and cook till mushy.
Meanwhile, whisk together yoghurt and makki atta and keep aside.
Add the greens mixture to the onion tomato paste along with the 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. Once it starts boiling, reduce the flame, adjust water if required and cook covered for 5-10 minutes or till you start seeing specks of fat float on top. Serve hot with makki ki rotis