Rato mula, Nepali red radish

Rato mula, Nepali red radish.

Family of Brassicaceae.

These radishes are also locally known as Pyuthane mula. Various types of mulas are grown in Nepal in different regions like flat lands [terai], hilly regions [pahad] etc. 

These are sharper in taste, actually eye-wateringly spicy but mild sweeter after peeled. The spicier part of radishes are actually the skin. So while cooking them, peel if we don’t want spicy or leave the skin on for spicy, vice versa. 

Mula greens are very crunchy and delicious. We can eat it raw [kaacho], just avoid those hair coming out of greens which can be a little stinging sometimes. It can also be stir fried like other greens [bhuteko mulako saag].

Few popular dishes which are made from mula are jarred pickles, kacho mulako achar [fresh radish pickles], green salad, Nepali mula tarkari [curry] etc. 

Mula is cut into small pieces and fermented to make Sinki [sun-dried radishes] and the greens fermented to make Gundruk [a popular fermented greens). Both make a fantastic dish when cooked together. 

Mulas as cut and sun dried are called mulako chana.

Mulas are also sun dried as whole uncut which is called Samjhana. These are boiled prior to cooking.  

A popular street food Pani Puri [originated from India] have also started mashed radishes on their dipping sauce to make it more spicier. 

More references about radish- 

https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-radish.html

http://www.foodpleasureandhealth.com/2017/03/mula-ko-achar-nepali-fermented-radish-pickle.html

 

 

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

gante mula, turnip

Gante mula, turnips.

Binomial name Brassica rapa var. rapa.

In Nepal, gante mula is known as red radish, but actually, it is turnip. The bulbs have a radish like sharp taste and often cooked with potatoes and meat items. Greens can also be cooked like any other green vegetables. 

 

 

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Seto mula

Seto mula, white radish.
family of Brassicaceae

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carrot

 

Gajar, Carrot
binomial name Daucus carota subsp. sativus

Sano gajar, baby carrots