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| Ready to serve mustard greens |
Here is my recipe for making a delicious "Raayo ko Saag" - it has simple ingredients and quick preparation. Enjoy one of the most liked winter vegetable of Nepal.
Ingredients
2 to 3 bunches fresh mustard greens (about 2 pounds)
3 tablespoons mustard oil (or any oil of your choice)
¼ teaspoon ajowain seeds
2 dried red chilies, halved and seeded
2 medium clove fresh garlic, minced
1 ½ teaspoon minced fresh ginger-garlic
Salt to taste
Directions
Tear the mustard greens into bite-sized pieces. Rinse the torn mustard greens in cold water. Drain and reserve.
Heat the oil in a heavy saucepan over medium-high heat, until faintly smoking. Add the ajowain seeds and dried chilies and fry until lightly browned and fragrant, about 5 seconds. Add the mustard, garlic, ginger and salt. Cover the pan and cook, stirring occasionally, until the greens become tender and most of the liquid evaporates, 10 to 12 minutes. Transfer the greens to a serving dish and serve immediately. Makes 4 to 6 servings.
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