Popular Vegetables consumed in Nepal

Some of the popular vegetables consumed in Nepal are as follows:

• Potato (Alu, आलु): A staple root vegetable, widely used in Nepali cuisine.
• Cabbage (Banda Gobi, बन्दा गोभी): A common leafy vegetable used in various dishes.
• Cauliflower (Gobhi, गोभी): A popular vegetable, often used in curries and stir-fries.
• Tomato (Tamatar, टमाटर): Used in sauces, salads, and as a cooking base.
• Onion (Pyaaj, प्याज): Essential for flavoring in many dishes.
• Radish (Mula, मूला): Used in salads, pickles, and curries.
• Broadleaf Mustard (Saarson, सार्सों): Commonly used for making mustard greens (saag).
• Cucumber (Kakro, काक्रो): Often eaten raw in salads or pickled.
• Bitter Gourd (Karela, करैला): Known for its bitter taste, used in various recipes.
• Brinjal (Baigun, बैगुन): A versatile vegetable used in curries and stews.
• Spinach (Palungo, पालुंगो): Nutritious green used in soups and saag.
• Mustard Greens (Rai, राई): Often cooked as a green leafy vegetable dish.
• Squash (Dudhi, दुधी): Used in curries and stews.
• Okra (Bhindi, भिंडी): Popular in stir-fries and curries.
• Green Beans (Simi, सिमी): Used in various vegetable dishes.
• Bottle Gourd (Lau, लौ): Cooked in curries and soups.
• Sweet Potato (Mitho Kande, मिठो कन्द): Eaten boiled or roasted, used in desserts.
• Bamboo Shoots (Bans, बाँस): Used in traditional Nepali dishes.
• Garden Cress (Chyangra, च्यांग्रा): Used in salads and as a garnish.
• Tinda (Round Gourd, टिन्डा): Used in curries.
• Hyacinth Bean (Hiunde Simi, हिउँदे सिमी): Used in traditional dishes.
• Jack Bean, Sword Bean (Tarware Simi, तार्वारे सिमी): Cooked in various recipes.
• Velvet Bean, Horse-Eye Bean (Kause Simi, कौसे सिमी): Used in local cuisine.
• Garlic Pear (Sipligan, सिप्लीगन): Used in traditional cooking.
• Cassava, Tapioca (Tarul, तरुल): Eaten boiled or in curries.
• Yam (Ghar Tarul, घर तरुल): Cooked in curries and soups.
• Wild Edible Yam (Bana Tarul, बन तरुल): Foraged and used in local dishes.
• Bamboo Shoots (Taama Bans, तामा बाँस): Used in pickles and curries.
• Vegetable Smart Weed - Polygonum (Thotne, ठोट्ने): Used in traditional recipes.
• Tree Tomato (Tyammatar, त्यामाटर): Eaten fresh or made into chutneys.
• Common Mint (Baabari, Pudina, बाबरी, पुदिना): Used as a herb in various dishes.
• Lamb's Quarter (Bethe ko Saag, बथे को साग): Cooked as a leafy green vegetable.
• Beet Greens (Bengali Palungo ko Saag, बंगाली पालुंगो को साग): Used in salads and saag.
• Garden Sorrel, Bladder Dock (Bhote Paalungo, भोटे पालुंगो): Used in soups and salads.
• Bok Choy or Paak Choy (बोक चोय या पाक चोय): Used in stir-fries and soups.
• Indian Gourd, Kantola Shoots (Chatel ko Munta ko Saag, चाटेल को मुन्टा को साग): Used in traditional dishes.
• Water Cress (Sim Rayo, सिम रायो): Eaten fresh in salads or cooked.
• Quail Grass (Sarwari Saag, सर्वारी साग): Used in local vegetable dishes.
• Pumpkin (Kadu, कदु): Used in curries, soups, and desserts.
• Sweet Corn (Makai, मकै): Eaten boiled, roasted, or as an ingredient.
• Beetroot (Chukandar, चुकन्दर): Used in salads, soups, and juices.
• Drumstick (Sajna, सजना): Used in curries and soups.
• Asparagus (Shatavari, शतावरी): Used in stir-fries and salads.
• Green Chili (Hariyo Khursani, हरियो खुर्सानी): Used to add heat to dishes.
• Garlic (Lasun, लसुन): Essential for flavoring in many dishes.
• Ginger (Adrak, अदुवा): Used for flavoring and medicinal purposes.
• Turmeric (Haldi, हल्दी): Used as a spice and for its health benefits.
• Fenugreek Leaves (Methi, मेथी): Used in curries and as a herb.
• Chayote (Chow Chow, चौ चौ): Used in soups and stir-fries.
• Nasturtium Leaves (Jangali Saag, जंगली साग): Used in salads and traditional recipes.
• Fennel (Saunf, सौंफ): Used as a spice and for its seeds.
• Cabbage Lettuce (Salad ko Saag, सलाद को साग): Used in salads.
• Indian Gooseberry (Amla, अमला): Used in pickles, juices, and for its health benefits.
• Curry Leaves (Kadi Patta, करी पत्ता): Used for flavoring in various dishes.
• Taro (Kachalu, कचालु): Used in curries and soups.
• Lotus Stem (Bhein, भेँ): Used in traditional curries and pickles.
• Radish Leaves (Mula ko Saag, मुलाको साग): Cooked as a leafy green vegetable.
• Purslane (Purslane, पर्सलेन): Used in salads and traditional dishes.