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- 


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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  –








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 –





Skush or Iskush [Nepali name], Chayote [English name]. Also called as vegetable pear. 

Binomial name Sechium Edule

Common names- English: chayote, Madeira marrow, vegetable pear; Nahuatl: chayote (Mexico, Nicaragua, Costa Rica, Panama); Spanish cidrayota (Colombia), gayota (Peru), huisquil, güisquil or uisquil (Mexico [Chiapas], Guatemala, El Salvador), papa del aire, cayota (Argentina); Portuguese: chocho, chuchu, xuxu, machiche, machuchu (Brazil); French: christophine, mirliton (Haiti, Guadeloupe, Bermuda, Trinidad and Tobago, United States [Louisiana], French Guyana)

A mature skush is a mild green spiked skinned, hard vegetable with a seed inside like an avacado. This pear shaped vegetable is a famous vegetable in Nepalese kitchen. Skush skins are always peeled prior to cooking. This vegetable leaves a little stickiness on our hands while cutting. But as it cooked, the texture becomes completely different as they are cooked. Potatoes are often mixed with skush while cooking. They can be also fried or steamed as desired.

Skushko jara [Chayote roots] are boiled and marinated, fried or cooked with soups. It is also fed to pigs and cattle , but prior cooking is necessary.

skushko jara, chayote roots

skushko jara, chayote roots










Skush is one of the vegetables which is very low calories; provide just 16 calories per 100 g and contain no saturated fats or cholesterol. However, it is rich a source of dietary fiber, anti-oxidants, minerals, vitamins.

It a vine which climbs on the trees walls or any kind of trellis, and grows in a very moist soil. A whole fruit is planted 3 to 4 weeks after the last spring when the weather has warmed. Skush grows best where summer temperatures are very warm to hot, in tropical or subtropical regions.














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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 –



Gyathcopi, kohlrabi

Gyathcopi, kohlrabi. Binomial name Brassica Oleracea.