Mustard Leaves Stir-Fry (Raayo Ko Saag)
Raayo ko Saag is the Nepali term for Mustard Leaves (the large green leaves of the mustard plant). It is a very popular leafy vegetable during the cool season in Nepal and other parts of South Asia. It is prepared by stir-frying fresh mustard leaves in mustard oil with aromatic spices.
< 30min
Normal
Mildly Spicy
Ingredients
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Directions
Wash and clean the mustard leaves and stems thoroughly.
Separate the stems from the leaves. Cut the stems into 3 cm pieces and roughly chop the leaves.
Finely chop the onions and garlic cloves.
Heat a pan with the mustard oil over low heat.
When the oil is hot, roast the fenugreek seeds until they become fragrant and a beautiful dark golden color.
Add the onions and sauté them until they are translucent.
Add the dried red chilies, the garlic cloves, the ginger paste and the garlic paste. Mix well. Cook for 2 minutes.
Add the green vegetables and salt, then cook until the leaves are tender but still bright green (about 6 minutes). Stir well.
Ready! Enjoy! Serve it as an accompaniment to dal bhat (steamed rice and lentils) and various meat or vegetable curries.
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