NEPALESE VEGETABLES

– 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

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.

References:

https://www.slideshare.net/ShankarPaudel1/off-season-onion-production-in-nepal

http://www.asiafarming.com/onion-farming-information/

http://www.care2.com/greenliving/8-great-reasons-to-eat-more-onions.html

http://sherpasisters.com/sherpanichef/blog/2014/02/10/pyagji-onion-pakora-onion-fritters/

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2501/2

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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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Kauli, cauliflower

Kauli, phoolkopi, cauliflower

Binomial family Brassica Oleracea

Kauli, pholkopi or cauliflower is an important vegetable in Nepali kitchen. the white part or the florets are used for cooking and the stems and leaves are often used for soups or feed livestock. Potatoes are often mixed with cauli to make it taste even better. Cauli is served often in Nepali bhoj bhatter [party].

Some of the famous cauliflower dishes are aloo cauliko tarkari [cauliflower and potato curry], cauliko achar [pickled cauliflower], cauli matar tarkari [cauliflower and green peas curry, cauliko chop [batter fried cauliflower], cauliko pakoda [cauliflower fritters], cauliflower usineko cauli [steamed cauliflower], cauliko sukuti [dehydrated cauliflower]  etc.

Phoolkopi [cauli] is one of the major vegetable crops of Nepal. Terai [flatlands] sell more cauli than pahad [hilly region]. Most of the farmers have been growing hybrid cauliflowers lately. Its is a fall season crop which is grows during Nepali festival season [dashain and tihar].

The health benefits of cauliflower include a reduced risk of cancerheart and brain disorders, relief from indigestion, detoxification of the body, increased iron absorption, and weight loss.

References  –

https://www.researchgate.net/publication/305403905_Production_and_Marketing_Potentiality_of_Cauliflower_Brassica_oleracea_var_botrytis_from_the_Perspective_of_Commercialization_in_Taplejung_District_of_Nepal

http://www.asiafarming.com/cauliflower-cultivation/

http://saknepal.org/wp-content/uploads/2016/06/Hopkins-Scott.pdf

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

https://www.foodpleasureandhealth.com/blog/2016/10/nepali-style-cauli-aloo.html

https://www.buzzfeed.com/christinebyrne/bhuteko-cauli?utm_term=.xupV5QBqm#.jeXpDPXnL

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Tatey simi, sword beans

Tate simi, hiude simi, sword beans.

They are also recognized by dolichos bean, hyacinth bean, seim bean (India), Egyptian bean, bonavist bean/pea, dolico lablab, fagiolo indiano, etc.

Binomial name Lablab purpureus.  

Alternate Scientific Names – Dolichos benghalensis Jacq., Dolichos lablab L., Dolichos purpureus L., Lablab niger Medikus, Lablab purpurea (L.) Sweet, Lablab vulgaris (L.) Savi, Vigna aristata Piper.

One the seasonal beans of Nepal which is planted on spring season like mid April [baisakh first week]. They start to see flower anytime after mid-summer. The pods will form shortly after the flowers start fading and pods also starts to change its color according to different bean types. Mature beans are dried and can be stored for next season crop. 

This crop is grown in Terai [Nepali flat land area] to the High Hills in frost free season. The green pods of various size and shapes are consumed as vegetables.

These beans are freshly picked and cooked. To clean the pod, simply pull off the top and “unzip” the seam of the bean pod. Open the pod and remove the beans. Fresh pods and beans are often cooked together with potatoes, which is a famous combination of dish named Alu Simi. Alu means potatoes and simi means beans. 

References –

https://www.researchgate.net/publication/320532256_Food_Legumes_Diversity_Utilization_and_Conservation_Status

https://www.youtube.com/watch?v=qP2IniDF_-0

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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 –

http://www.asiafarming.com/pumpkin-cultivation/

https://www.youtube.com/watch?v=f9ryjKQW-mY

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Seto mula

Seto mula, white radish.
family of Brassicaceae