Mustard green, locally known as Rayo ko saag in Nepali, is one of the most popular green vegetables in Nepal. Almost every household cook this vegetable throughout the year. It is locally available and the vegetable market is usually adorned with this green leafy vegetable bundled up in a doko (traditional bamboo bucket used for carrying grass and sometimes people in the hilly areas where.. Rayo ko Saag, boasting a rich green hue and an enticing aroma, imparts an aromatic flavour to various dishes. Mustard Leaf Spinach is packed with essential nutrients, including vitamins A, C, and K, as well as minerals like calcium and iron. Their high fibre content promotes digestive health, while the presence of antioxidants and anti.

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Taste of Nepal Raayo ko Saag (Mustard Greens)

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Taste of Nepal Raayo ko Saag (Mustard Greens)

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Rayo ko saag fry, stir fry mustard greens, Sikkim or nepali curry Stock Photo Alamy

Rayo ko saag fry, stir fry mustard greens, Sikkim or nepali curry Stock Photo Alamy

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Taste of Nepal Raayo ko Saag (Mustard Greens)

Taste of Nepal Raayo ko Saag (Mustard Greens)

Taste of Nepal Raayo ko Saag (Mustard Greens)

Nepali Tummy!! Back to Basics Mustard Greens and Potato Curry (Rayo ko Saag) Recipe!!

Taste of Nepal Raayo ko Saag (Mustard Greens)

Nepali Tummy!! Back to Basics Mustard Greens and Potato Curry (Rayo ko Saag) Recipe!!

Nepali Tummy!! Back to Basics Mustard Greens and Potato Curry (Rayo ko Saag) Recipe!!

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Local rayoko saag, local broad mustard leaves. Cuisine Nepal

Nepali Tummy!! Back to Basics Mustard Greens and Potato Curry (Rayo ko Saag) Recipe!!

Add the ajwain and immediately turn off the heat. Tear the mustard leaves from the top down into large pieces, halving any thick stems as you get lower on the leaf, and add to the pan. Turn the heat to medium-high and stir to coat with the oil. Add the ginger and salt and let it sit, don't stir, for 1. minute. Then cover for 1 minute.. The most common vegetables include green beans, cauliflowers, cabbage, eggplants, greens (mustard, spinach), okra, potatoes, Nepali radish, squash, tomatoes and many other seasonal local vegetables. Due to the scarcity of cultivated land in many rural and hilly areas of Nepal, fresh vegetables are limited, so locals tend to consume root.