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Mustard Greens Stir-fry (रायोको साग)

About Mustard Greens Stir-fry (रायोको साग)

Rayo ko Saag, or Mustard Greens Stir-fry, is a popular and nutritious everyday dish in Nepal. It's a staple, especially during the winter months, when mustard greens are in abundance. Often eaten with rice or roti, this simple yet flavorful dish is a testament to Nepali home cooking.

Picture of Mustard Greens Stir-fry

History

The cultivation and consumption of leafy greens like mustard have a long history in Nepal, deeply interwoven with the agrarian lifestyle. Rayo ko Saag, in particular, has evolved as a practical and nutritious meal, utilizing locally grown, seasonal produce. It's a dish that has been passed down through generations, adapting to different regional variations while retaining its core identity as a humble yet essential part of the Nepali diet. The dish reflects the resourcefulness of Nepali cuisine, where simple ingredients are transformed into satisfying meals. While specific historical records detailing its exact origins might be scarce, the dish's prevalence across Nepali households firmly establishes its deep-rooted presence in the country's food culture.

Fact 1

Rayo ko Saag is a highly nutritious dish, rich in vitamins A, C, and K, as well as minerals like calcium and iron.

How to prepare?

Mustard Greens - 500 gramsOnion - 1 medium, finely choppedGarlic - 3-4 cloves, mincedGinger - 1 teaspoon, mincedGreen Chili - 1-2, slit (optional)Turmeric Powder - 1/2 teaspoonCooking Oil - 2-3 tablespoonsSalt - To tasteCumin seeds - 1/2 teaspoon (optional)

Learn step by step to prepare Mustard Greens Stir-fry

  • 1
    Wash the mustard greens thoroughly and chop them into bite-sized pieces.
  • 2
    Heat oil in a pan or wok over medium heat. Add cumin seeds (if using) and let it sizzle for a few seconds.
  • 3
    Add the chopped onions and sauté until they turn light brown.
  • 4
    Add minced garlic, ginger, and green chilies (if using). Sauté for another minute until fragrant.
  • 5
    Add the chopped mustard greens and turmeric powder. Mix well.
  • 6
    Add salt to taste and stir everything together.
  • 7
    Cover the pan and let the greens cook on medium-low heat for about 5-7 minutes, or until they wilt and become tender, stirring occasionally to prevent burning.
  • 8
    Remove the lid and cook for a couple of minutes more to allow any excess water to evaporate.
  • 9
    Adjust salt and spiciness if necessary. Serve hot with rice, roti, or other side dishes.
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