Mustard Greens (Sit le Khaeko Raayo ko Saag)
Nepal's very own winter specialty
Nepal has a complex topography with
hills and flat lands, and the Kathmandu valley is renowned for the
seasonal vegetables grown in its fertile soil. Vegetables
(tarkaari) are one of the most important foods in the daily Nepali
diet, and a typical Nepali meal consists of rice, lentils, and some
kind of side vegetable dish.
Mustard greens (raayo ko saag) are one
of the most common and popular winter vegetables grown in abundance
from November throughout April. The cool-season annual
vegetable grows quickly and thrives in chilly weather. Mustard leaves
have rich dark-green colors and a pungent mustard flavor with a biting taste. The greens are pungent and bitter only when eaten
raw, but they become soft and delicious when cooked. The young
tender leaves and long stalks taste best during colder weather, that is, fall, winter, spring. The greens can't tolerate the summer heat and quickly develop seeds, becoming bitter and less tender. The
leaves from the plants are harvested one-by-one as they mature; this allows the plants to
continue producing. As the mustard plants matures, it starts to form flowering shoots which is known as raayo ko duku. The young mustard shoots are also eaten as a vegetable and appreciated
by many Nepalease.
What is sit le khaeko saag? In the
winter months, when the pungent leaves of mustard plants are exposed
to frost, they become very tender and delicate. Sit le khaeko
saag literally translates as "mustard greens tenderized by
frost" and are among the most tender and delicious greens.
The botanical name of leaf mustard is
Brassica Juncea (L.) Czen. & Cos, Family: cruciferae. Mr. Puskal
P. Regmi in his book, “An introduction to Nepalese Food Plants”
(1982) writes, “leaf mustard is the most common cultivated green
vegetable of Nepal, grown in hilly regions and now cultivated in
Tarai area also. The several types of leaf mustard so far believed to be
met with in Nepal are as follows:
Broad leaved Mustard (B.Juncea, Var.
folicosa Bailey), Curled mustard, Ostrich plume (B. Juncea, var.
crispifolia Bailey, B. Juncea, var. multisecta Bailey, B. Juncea,
var. auneifolia (Roxb.) Kitam, B. pekinensis, Rupr – chinese
cabbage.”
“Leaf mustard represents a perfectly
national dietary greens of Nepal available to the majority of the
people. Until a recent past, this leaf mustard which was slangly
called by the people living in Tarai as a Nepali tobacco, has now
gradually come to stay as a popular green vegetable, according to the
way it is available in plenty all over the village markets of Tarai.”
Traditionally, Mustard greens are
cooked as simply as possible with a very little seasoning. They are
just cooked by themselves in a little oil, flavored with ajowain
seeds, dried red chilies, and ground fresh ginger-garlic until
completely tender but still has bright green color. How long you
allow the greens to cook is a matter of taste. Some people cook until
the liquid has evaporated and dried out. No matter how you cook, it
is important not to overcook because you want to preserve the fresh
flavor of the greens. Nepalese never add water while cooking
greens. It is cooked only with the water that clings to the leaves
after washing.
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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| Ready to serve mustard greens |
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