Authentic Nepali Sag: A Delicious Curry Dish with Mustard Leaves

The video tutorial provides a detailed guide on preparing an authentic Nepali sag using fresh mustard leaves. It begins with an introduction to the dish's cultural significance and the common ingredients used, such as ghee and mustard oil. The tutorial then offers alternatives for these ingredients, like spinach and vegetable oil. The preparation process is explained step-by-step, from chopping mustard leaves to seasoning with spices like cumin and turmeric. The video concludes with final touches and serving suggestions, highlighting the dish's versatility as a tasty accompaniment to any meal.

What is a common reason for the popularity of mustard leaves in Nepali cuisine?

• They are imported from abroad.

• They have a sweet taste.

• They are easy to grow at home.

• They are expensive and rare.

Which ingredient is NOT mentioned as an alternative to mustard oil in the video?

• Vegetable oil

• Olive oil

• Butter

• Spinach

What is the first step in preparing the ingredients for the dish?

• Heating the ghee

• Mixing the spices

• Chopping the mustard leaves

• Boiling the mustard leaves

Which spice is added to the oil along with the dried red chili?

• Coriander seeds

• Cumin seeds

• Fennel seeds

• Mustard seeds

What is the final step before serving the Nepali sag?

• Adding lemon juice

• Ensuring the greens are well-coated with flavor

• Garnishing with coriander

• Adding sugar