– Kauli, Phoolkopi, Cauliflower, botanical family Brassica Oleracea

– Barkauli, Brocoli, botanical family Brassica Oleracea Var. Botrytis

– Bhanta, Baigun, Eggplant, botanical family Solanum Melongena

– Simi

  • Hiude Simi, Lablab or Hyacinth Bean, botanical name Lablab Purpureus
  • Ghiu Simi, Green Beans or String Beans, botanical name ?
  • Tarware Simi, Sword Beans, botanical name Canavalia Gladiata

– Bodi

– Bakkulla, Fava Beans, botanical family Vicia Fava

– Bandakopi, White Cabbage, botanical name Brassica Oleracea Var. Capitata

– Rato Banda, Red Cabbage, botanical name Brassica Oleracea Var. Capitata

– Pakeko Farsi

– Farsiko Gatta

– Skush, Chayote, botanical name Sechium Edule

– Lauka, Bottle Gourd, botanical name Lagenaria Siceraria

– Ghiraula, Sponge Gourd, botanical name Luffa Aegyptiaca

– Chiple Bhendi, Ramtoria

– Chucche Karela or barela, botanical name Cyclanthera pedata

– Tite Karela, bitter gourd, botanical name Momordica charantia

– Parwal, Pointed Gourd, botanical name Trichosanthes Dioica

– Rukh Katahar

– Gyathkopi (Kohlrabi), botanical name Brassica Oleracea

– Hario Pyaaj, Spring Onion or Scallion, botanical name Allium wakegi

– Kubindo, Ash Gourd or Winter Melon, botanical name Benincasa Hispida

– Kacho Rukh Katahar, Unripe Jackfruit, botanical name Artocarpus heterophyllus

– Kerako bungo, banana blossom

Pyaj, onion


Binomial name Allium cepa.

Red onions are generalized as pyaj in Nepal. Though there are many types of onions, only red onions are grown popularly.

Pyaj are round in shape sized from a golf ball to a little bigger than tennis ball. They have red and purplish color which are beautifully layered into white skin.

Pyaj taste spicy when raw but sweet when cooked.

Pyaj is an important ingredient in daily Nepalese kitchen. It is cooked initially in prior to addition of most of the vegetables and meat cooking. It is also a necessary garnish in some famous dishes like Sekuwa [stir-fried meat], Bhuteko Chana [fried bengal gram], Usineko Chana [boiled bengal gram etc. Hariyo pyaj [spring onions or scallions] are known for cooking with with fried rice, chowmein, gundruk [dried fermented greens], kinema [fermented soybeans and many more.

An Indian authentic dish Pyaj ko Pakoda [battter-fried onions] is a very famous food sold in Nepalese restaurants and streets. They are crunchy, sweet and spicy snack served in parties.

Red onions are grown all throughout the year.



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 –



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-


Tatey simi, sword beans

Tate simi, tarware simi, sword beans. 

Binomial name Canavalia gladiata

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Farshi, pumkin

Fasri, pakeko farsi, pumpkin.

Famous cultivar of squash family, binomial name Cucurbita pepo.  


pumpkin vines

Young pumpkin in plant

More about pumpkin as reference –

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Seto mula

Seto mula, white radish.
family of Brassicaceae