750g / 1 lb 10oz mustard green, chopped
250g / 9oz spinach, chopped
100g/ 3 ½ oz mooli (daikon) leaves, chopped
30 g / 1 ¼ oz amaranthus, washed well and chopped
8 green chillies, slit in half lengthways and de-seeded
1 x 2.5 cm /1 inch piece ginger, diced
4 tablespoons mustard oil
4 tablespoons basmati rice
2 tablespoons cornflour (cornstarch)
225g/ 8oz (1 cup/2 sticks) butter, softened to garnish
Put all the ingredients except the flour and butter in a large, heavy-based pan. Season with salt and pour in 2 litres / 3½ pints (8½ cups) water. Bring to the boil, and then reduce the heat to low and simmer for about 1¾ hours.
Remove the pan from the heat and churn with a wooden churner or transfer to a blender or food processor and process until blended. Put the mixture back in the pan and return to the heat.
Add the cornflour, then cover and simmer over very low heat, stirring frequently, for about 1 hour. Remove and adjust the seasoning, then transfer to a serving bowl and garnish with large dollops of butter.