Rayo ko Saag

Name: Rayo ko Saag
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Nepali
Ingredients: 500 g mustard greens (rayo) (washed and roughly chopped); 2 tbsp mustard oil; 1 tsp cumin seeds; 3 clove garlic (sliced); 2 piece dried red chilli; salt (to taste)

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Mustard greens quickly fried with garlic and chilli, a peppery, slightly bitter side dish that appears on the daily dal bhat plate whenever the greens are in season.

Servings4 SERVINGS

Ingredients

0 of 6 gathered · scaled for 4

Method

Wash and chop

Wash the mustard greens thoroughly to remove any grit, then chop them roughly.

Heat the oil

Heat the mustard oil in a wide pan until it shimmers.

1 min

Fry the aromatics

Add the cumin seeds, garlic and dried chillies, and fry until the garlic turns golden.

1 min

Add the greens

Tip in the chopped mustard greens with salt, and stir well to coat them in the oil.

1 min

Cook until wilted

Cook uncovered over medium heat, stirring often, until the greens wilt down and turn tender but keep some bite.

Don't overcook — rayo ko saag should stay a little peppery, not stewed soft.

8 min

Serve warm

Serve immediately alongside dal, rice and tarkari.

vegetarianvegangluten-freeunder-30-minbudgetsides

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Rayo ko Saag

6 steps · 4 timers · 4 servings