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.
Utensils Pan Spatula Bowl Ingredients 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 Method 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. |