Wash, clean and chop the spinach leaves, fenugreek leaves and bathua and tear them with the hand rather than chopping with a knife.
Add salt, green chilli and ginger to these greens and pressure cook the leaves It will be done in 15-20 mins. Remove from heat and cool.
After this Saag is cooled properly blend it in a liquidizer so that it should be little coarse in texture.
Heat ghee in a pan and add chopped ginger to it when it starts to brown add chopped tomatoes and cook till it is well-mashed
Add this tadka to the hot saag as well as boiled eggs. Serve this saag anda curry hot with jeera rice or Naan
