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.