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Rayo Ko Sag

posted Oct 13, 2012, 11:51 AM by Weall Nepali   [ updated Oct 13, 2012, 11:53 AM ]

How to make Mustard Green Curry

Mustard green, called Rayo ko sag in Nepali, is one of the most consumed green vegetables in Nepal. This green is cooked almost in every household through the year. 

Some prefer breaking mustard green with hands rather than cutting it by knife. You can either break or cut it. Here we explain the fast and easy "cutting method". If you wish to break rather than cut, you can break it in shapes and size you desire. But just keep it medium size so that it cooks well and faster.

A well grown mustard green with steam is called "Duku" in Nepali. This green is also very much loved by Nepali. Cooking Duku is same as cooking young mustard green,  you just have to break stems and stripe out the fibers from the stems properly



Mustard Green (Rayoko sag)-1
Thyme seed-1 tea spoon
Salt – as per your taste
Whole red chili-2 
Mustard oil- 1 table spoon
Ginger (finely crushed) - 1 table spoon


Break off the root of mustard greens  

Wash it properly and cut into small pieces 

Heat a pan and add oil 

When oil is hot add thyme seed 

Break red chili into two halves and put it in the oil 

When chili turn golden brown add mustard green

On top of it add salt 

Let it cook

Stir it occasionally, it starts to shed water 

Let the water dry 

Add ginger and mix it well

Let it cook for about a minute

Mustard green is ready serve it with rice, roti or chiura.