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1
Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes.
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2
Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
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3
Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan.
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4
If leaves are dry, mix in 1 or 2 of tablespoons of water.
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5
If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
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6
Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
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7
Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color.
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8
Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato.
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9
Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste.
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10
If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
