Boil 2 kg mustard leaves, 1 kg spinach, ½ kg fenugreek leaves and 50 gm green chilies till tender.
Now add ½ cup cornmeal, 1 tsp salt and mash finely.
Heat oil in a pan, add 1 bunch of chopped garlic and 25 gm chopped ginger. Sauté for few minutes.
Add 2 tsp crushed red pepper and fry well.
Now add boiled & mashed leaves mixture. Fry well.
Dish it out, heat butter in a pan, add 1 tbsp chopped ginger and fry till golden brown, pour this on top of saag. Serve hot.