Chop and boil leaves of mustard, bathua, radish and spinach in water, when soft, put them in a blender and make fine puree
In a pan warm ghee add dried red chillies, carom seeds, cumin seeds and fry, add garlic cloves, chopped onions and fry till golden brown, add ginger garlic paste, bajra flour, chopped tomato, red chilli powder, cumin powder, salt, coriander powder, chopped radish and saute
Add puree of saag, white butter and cook till rawness of saag puree vanishes
For bajra roti mix bajra flour, water and amke soft dough of it, Roll round rotis of it put them hot tawa and roast from both sides
Serve sarson ka saag with hot bajra ki roti and white butter.