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ghiraula, sponge gourd

Ghiraula, sponge gourd.

Binomial name Luffa aegyptiaca.

Also called smooth luffa gourd.

A cylindrical-shaped common vegetable in Nepal.

Skin is peeled and mature seeds are removed prior to cooking. Goes well with potatoes.

A very mature and dried ghiraula can be used as sponge in bathrooms and kitchen. This is a very traditional practice in Nepal.

Mature ghiraula can also be recycled with plastic.

More about ghiraula –

https://agroproducts.wordpress.com/2014/10/10/the-benefits-of-sponge-gourd/

http://narc.gov.np/publicaton/pdf/book/Descriptors%20Sponge%20gourd.pdf

 

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bhanta, baigun, eggplant

Bhanta, Baigun, or Eggplant

Binomial family Solanum Melongena

In Nepal, eggplants are basically cooked as quick stew, stir fry or deep fried. 

More about eggplant as reference- 

http://www.whfoods.com/genpage.php?dbid=22&tname=foodspice

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kalo bhatmas, black soybeans

Kalo bhatmas, black soybeans

Binomial name Glycine max

Some famous dishes of Nepal made from black soybeans are samay baji, bhatmas sadheko, gundruk ra bhatmas etc.

More external links –

https://www.verywell.com/where-to-get-black-soy-beans-2242293

http://www.doctoroz.com/slideshow/black-soybean

http://medusanews.com/articles/black-soybeans-benefits-and-harms-doctor-review/

 

Ritthako tarul, yellow yam

Ritthako tarul, yellow yam 

Major consumption of all types of yams are on one particular festival, Maghe Sangkrati, which lies at the end of winter. That day people celebrate believing that the winter may be over.

Yams are simply boiled, roasted, or cooked as a stew with vegetables. 

Hattipailey tarul, purple yam

Hattipailey tarul, purple yam

Binomial name Dioscorea alata 

Major consumption of all types of yams are on one particular festival, Maghe Sangkrati, which lies at the end of winter. That day people celebrate believing that the winter may be over.

Yams are simply boiled, roasted, or cooked as a stew with vegetables. 

Ghar tarul, local cassava

Ghar tarul, local cassava

Family of  Manihot esculenta

There are different types of taruls grown in Nepal. Above is a locally grown tarul. 

Major consumption of all types of cassavas are on one particular festival, Maghe Sangkrati, which lies at the end of winter. That day people celebrate believing that the winter may be over.

Cassavas are simply boiled, roasted, or cooked as a stew with vegetables

Poleko golbhedako achar (roasted tomato chutney)

Preparation time – 1 minute
Cooking time – 4 minutes
Difficulty – easy

Ingredients –

Plum tomatoes – 2, preferably small sized
Dry red chili – 2
Szechuan pepper – ½ tsp
Salt – 1 tsp

Directions –

Cut tomatoes into halves
Grill tomatoes and chili, don’t burn the chilis
Crush pepper, chili and salt in pestle finer as possible
Add tomatoes and continue crushing until the desired puree consistency.
Note –
Above recipe is one of the quick and popular chutney recipe in Nepali everyday kitchen. Szechuan pepper gives a slight peppery and pungent aroma while roasted tomatoes and chilies combines to give an extra kick. Of course! It is a mouth watering achar. Achar, refers to all kinds of jarred pickles or fresh chutneys. To master this recipe, choose the ripe but hard tomatoes so that in can be grilled nicely. They can be roasted in oven, pan, direct fire or whatever possible. Do not burn the chili, just toast them. Using mortar and pestle can be little tricky in the beginning, but it is just a matter of little practice, which is easy.