Ingredients
500g/18oz spinach, very finely chopped
500g/18oz mustard greens (just their leaves with their stems), very finely chopped
5tbsp coarsely chopped garlic
4-6 fresh hot green chillies
1½-2tsp salt
about 5-6tbsp cornmeal flour
3 tbsp ghee or vegetable oil
1 medium-large onion (115g/4oz), finely chopped
5cm/2in piece of fresh ginger, peeled and cut into thin long slivers
2 medium-sized tomatoes, finely chopped
a generous dollop of unsalted butter

Method
1. Combine the spinach, mustard greens, garlic, chillies, salt and 800ml/1½pt water in a large heavy-based saucepan. Set over high heat and bring to the boil. Cover, turn the heat to low and simmer gently for 1¾ hours or until even the stems of the mustard green leaves have turned buttery soft. With the heat still on, add 5tbsp of the cornmeal flour, beating constantly with a whisk or traditional green masher as you do so. Using the same whisk or masher, mash the greens until they are fairly smooth (a little coarseness is desirable). The greens will thicken with the addition of the cornmeal flour. If they remain somewhat watery, add another tbsp or so. Leave on very low heat.
2. Heat the ghee or oil in a separate pan or wok over medium-high heat. When hot, put in the onion. Stir and fry until it turns golden-brown. Add the ginger. Keep stirring and frying until the onion is medium-brown. Put in the tomatoes. Stir and fry until the tomatoes have softened and browned a little. Now pour this mixture over the greens and stir it in.
3. Empty the greens into a serving dish, top with a dollop of butter and serve.