Rayo ko Saag (Mustard Greens)
Tingling and spicy! Nepalese Spinach, a must-have for Dalbert
Description
'Rayo' means mustard greens, 'Saag' means leafy greens. The most commonly eaten green veg in Nepal; the identity of the green 'Saag' (stir-fried greens) invariably sitting on the Dal Bhat platter. Stronger flavor than JP Komatsuna or spinach, spreading a pleasant 'peppery' heat and bitterness unique to mustard greens when chewed.
Classification: Leafy Greens, Green Veg, Stir-fry, Gundruk Material
Shops selling Rayo ko Saag (Mustard Greens)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Authentic Recipe]
- [Saag Bhuteko (Spiced Green Stir-fry)]: Wash and chop Rayo leaves roughly, wok-fry briefly on high in hot mustard oil with garlic, cumin seeds, and dried red chilies until slightly charred (the trick is coating in oil without releasing moisture).
- [Gundruk (Fermented Dried Veg)]: Mass-harvested winter Rayo leaves are lactic-fermented without salt for days, then sun-dried as preserves.
Learn more Substitutes, pairings, tips
Key spices
Cumin seeds、Garlic、Mustard oil aroma
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Komatsuna' or 'Spinach' (though lacks peppery heat)
Pairing
Dal Bhat / Rice / Ghee
Trivia
In Nepali cuisine, 'Saag (Greens)' is as indispensable as 'scallions' in JP miso soup. When Rayo blooms yellow flowers in winter, Nepali mothers ferment massive amounts to prep a year's worth of Gundruk.
Eating tips & etiquette
Place this Saag stir-fry over mixed rice and Dal (lentil soup) and bring to the mouth. Amidst the gentle bean flavor, Rayo's slight bitterness and roasted garlic aroma serve as the ultimate accent.
Allergen
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