Sunday, February 10, 2013

Aloo ko Achaar - Potato Salad

Aloo ko Achaar - (आलू को अचार) - Spicy Potato Salad with Sesame Seeds


Spicy aloo ko achaar from Jyoti's Kitchen - A delicious dish made with classic ingredients and freshly picked baby red potatoes
Potato achaar is a popular, addictively delicious, refreshing potato salad dish from Nepal.  Only rarely have I come across a traditional Nepali meal that is served without potato achaar.  It is a very flexible and popular potato dish often served as a side dish with Nepali staple Daal-Bhaat-Tarkaari. It can be served at any time of the day as a snack food with cheura or chewra (pressed rice flakes), sel-roti (fried rice bread) and poori (deep-fried puffed bread),  for family gatherings, picnics and other casual functions or festive gatherings.   For a  Nepali bhoj,  ceremonial and formal occasions feast,  aloo ko achaar is a must item.  A large quantity of potato salads are prepared that accompanies other ceremonial food items. 

Aloo ko achaar is a versatile dish that can be served at room temperature. There are so many versions of aloo ko achaar throughout the country and each family has their own recipes depending upon their individual style and specialty.  While preparing the traditional achaar, some people add thinly sliced cucumbers, finely cut radish, refreshing crisp asparagus, spring onions, thinly sliced red onions, steamed banana blossoms, cubed bell peppers, hariyo saano kerau (field peas), green or yellow dried peas, and even sprouted mung beans.  There are endless variations and the list goes on and on.

I always wanted to post this recipe for a long time, but somehow it was never done.  I have prepared this dish very often in many variations, and I absolutely love it. For the following recipe, use any variety of potato that keeps its shape when boiled.  Baking potatoes are not recommended because they produce a dry, starchy achaar.  The potatoes should not be overcooked or undercooked.  Try to use freshly squeezed lemon or lime juice, as the bottled lemon juice with the preservatives take away the flavor of achaar.

The following recipe has a simple ingredients and a quick preparation, so that you can have a delicious achaar in no time.  Grab some potatoes, brown sesame seeds, fresh lemons, bell pepper, and other combinations of seasonings  and let me show you how.....

Ingredients
8 to 10 small boiling potatoes (about 3 pounds)
6 fresh (hot or mild) green chili peppers, each halved lengthwise
1 to 2 bunches cilantro leaves, tender stems (fresh coriander), washed well and finely chopped (about 1/2 cup)
1/4 cup freshly squeezed lemon or lime juice or as needed
1 teaspoon ground red pepper (cayenne)
Salt to taste
1/2 cup brown sesame seeds
2 dried red chilies, halved and seeded
1/4 teaspoon timmur (Szechwan pepper)
3 tablespoons mustard oil or vegetable oil
1/2 teaspoon fenugreek seeds
1/4 teaspoon jimbu strands (Himalayan herb), sorted
1 medium red or green bell pepper, cored and cut into cubes (about 1/2 cups
1 piece fresh ginger, peeled and cut into fine julienne strips (about 2 tablespoons)
1/2 teaspoon ground turmeric
A generous pinch ground asafetida (about 1/8 teaspoon)

Preparation Instructions
In a medium saucepan, place the potatoes and enough water to cover, and bring it to boil over high heat.  Reduce the heat to medium-low, cover the pan and continue cooking until the potatoes are fork-tender, 20 to 25 minutes.  Drain, and when cool enough to handle, peel and cut the potatoes into 1-inch cubes.  Do not pour cold water over them to cool the potatoes, as this will water down their flavor.  Place the potatoes in a large bowl and combine them with the green chilies, cilantro, lemon juice, red pepper, and salt and mix well.  Set aside.

Heat a small skillet (preferably cast-iron) over medium heat and toast the sesame seeds, dried chilies and timmur, and dry-roast them, stirring constantly with a wooden spoon to prevent the seeds from flying over, until they give off a pleasant aroma and sesame seeds are a few shades darker, about 3 minutes.  Remove the spices from the skillet and pour them into a dry container to stop from further roasting and let them cool.  Then transfer the spices to a spice grinder and grind to make fine powder.  Add the ground spices and 1/2 cup of water to the potato mixture and mix well.

Heat the mustard oil in a small skillet over medium high-heat.  When the oil is faintly smoking, add fenugreek and jimbu, and fry until dark brown and fragrant, about 5 seconds.  Add the bell pepper, ginger, turmeric, and asafetida and fry for 1 minute.  Pour the entire contents over the potatoes and mix thoroughly.  Taste and adjust the seasonings and lemon juice.  Cover the bowl and let the potato achaar stand for 30 minutes at room temperature to absorb the seasonings, stirring occasionally.  Transfer the achaar to a serving dish and serve.

Variation Note: To give an extra twist to aloo achaar - as a variation you can add 2 cups of freshly chopped cucumbers, 1/2 cup soaked dried whole green peas, 1 cup freshly steamed asparagus or any ingredients of your choice.

A well seasoned aloo ko achaar made with a combination of slightly steamed fresh asparagus, dry-roasted sesame seeds, Szechwan peppers, with mustard oil tempering of fenugreek seeds, jimbu (Himalayan herb), and turmeric powder.
Spicy aloo ko Achaar made for outdoor picnic - the red khursaani (cayenne pepper) and chopped fresh coriander (cilantro)  adds a little color and flavor to the dish.
Festive aloo ko achaar served at a Nepali bhoj  - with a tomato rose garnish that adds beautiful touch making this dish attractive.
Most delicious Thakali Aloo Achaar from Tukuche: The Thakali Kitchen. 
Savoring the most delicious Thakali food with uniquely flavored and textured aloo ko achaar, generously seasoned with ground timmur (Szechwan pepper).

Serving the most traditional Nepali meal - specialties of the house include khasi ko maasu (goat curry), aloo-taama-bodi ko tarkaari (bamboo shoots, potatoes and black-eyed beans), bangoor ko chowela (pork chowela) with flavorful  aloo ko achaar made with the addition of dried (soaked) yellow peas, green chili pepper, and refreshing crisp cucumber slices, but - where is the steamed rice?
This full-flavored aloo ko achaar is made with diced cucumbers, chopped green bell peppers, dried yellow peas (soaked), jalapeno peppers, and tempered with fenugreek seeds.  The cucumber gives to the dish a fresh crunchy flavor.
A colorful aloo ko achaar -  red from the radish, green from the scallion and fresh coriander, and the white from the onions adds a refreshing touch to this dish.
The less spicy version of aloo ko achaar is typically served over a drink as an appetizer.  It is a very versatile  dish that one can make, and each family has their own version.  It is enjoyed leisurely any time of the day.
 The scallions and fresh green coriander (cilantro) adds a refreshing touch to this aloo ko achaar.
25-minutes Aloo ko achaar - This simple dish is flavored with just a basic ingredients, dry-roasted sesame seeds, chili powder, lemon juice and tempered with fenugreek seeds and jimbu (Himalayan herb).  If you are looking for a great tasting and lighter version of aloo ko achaar, this is the recommended choice.
Aloo ko achaar made with steamed banana blossoms (kera ko bungo), green chillies, fresh coriander (cilantro), and tempered with fenugreek seeds, turmeric and jimbu.  The unique flavor of banana blossoms adds a texture and a special touch to this dish.  
Enjoy Nepali dinner from Jyoti's kitchen

Close up image of Daal-Bhaat-Tarkari from my kitchen

Listed below are some of the useful and informative links about Aloo ko Achaar and check out several beautiful youtube tutorial on how to make this achaar.

Aloo ko Achaar - Authentic Nepali potato pickle video - from Atul Sikand - (published on Dec 2012) - http://www.youtube.com/watch?v=jHAPcb68jKQ - to watch the video, please click here.

From Sita's kitchen - Aloo ko Achaar with peas to serve with sel-roti (published Oct 2011) - http://www.youtube.com/watch?v=VYyeAPKwaFI - to watch the video, please click here.

Aloo Til Ko Achaar - Spicy Potato Salad - from babucooking -  http://www.youtube.com/watch?v=W9QiQa5FbG0 - to watch the video, please click here.

Nepali Food Achaar - (in Nepali) - Mukti Ram Pokhrel - http://www.youtube.com/watch?v=8RqSlfeoTAc - to watch video, please click here.

Chukauni or Chukauni Achaar  - (चुकौनी) - yogurt and potato achaar from Palpa district)  - http://www.weallnepali.com/recipe - to see the recipe, please click here.


Copyright Information

All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.








Saturday, February 9, 2013

Index of Green Leafy Vegetables

Index of Green Leafy Vegetables - Hariyo Saag-Paat Haru - (हरियो साग-पात हरु)

The following list of Hariyo Saag in Nepali-English, will further help you to understand more on the vegetables of Nepal.  I am so glad to be able to compile the list and present to you in my blog. In the following list as well as in my previous blog on "the visual guide to the greens," I have not been able to match some of the English name of the greens. I wish I had a good plant-identification guide book about Nepali greens.  I trust the index is useful to you, but please let me know in the comment section of the blog what I missed.  I would deeply appreciate your feedback - so that I can revise and make corrections.

(Nepali to English)
Baabari, Pudina - (बाबरी  को साग) - Common Mint
Bethe ko Saag - (बेथे को साग) - Lamb's Quarter
Bengali Palungo ko Saag - (बंगाली पालुंगो) -  Beet root
Bhirin ko Saag - (भिरिन को साग)
Bhote Paalungo - (भोटे पालुंगो) - Garden Sorrel, Bladder Dock
Bok Choy or Paak Choy -  (बक चोय अथवा पाक चोय)
Chatel ko Munta ko Saag - (चटेल को मुन्टा को साग) -  Indian Gourd, Kantola Shoots
Chhayapi ko Saag - (छायापी को साग) - Shallot Greens
Chamsoor ko Saag - (चम्सूर को साग) - Garden Cress
Dhania ko Paat or Saag (Hariyo) -  (धनियाँको साग) - Fresh Coriander or Cilantro
Dundu ko Saag - (दुन्डू को साग) - Chinese Leek
Gante Moola ko Saag or Dalle Moola ko Saag - (गानते मुलाको साग, डल्ले मुलाको साग) - Turnips Greens
Gobre Paalungo ko Saag - (गोब्रे पालुंगो को साग) -  Spinach Variety
Gande ko Saag - (गन्दे को साग)
Halhale ko Saag - (हलहले को साग)
Iskush ko Munta ko Saag -  (इस्कुश को मुन्टा को साग) - Chayote Greens
Karkalo ko Paat -  (कर्कलो को पात, कर्कलो को साग) - Taro Leaves - Karkalo-Gaava-Pidhaalu - (कर्कलो-गाभा-पिँडालु)
Kal Tori ko Saag -  (कालतोरी को साग) - Black Mustard
Kane Saag - (काने साग)
Kaauli ko Saag - (काउली को साग) - Cauliflower Greens
Karmaiya Saag - (कर्मैया को साग) - Water Bindweed, Swamp Cabbage
Keraau ko Muntaa ko Saag - (केराउ को मुन्टा को साग) - Pea Vine Shoots
Kel ko Saag -  (क़ेल को साग) - Kale
Laal Saag - (लाल साग) - Amaranth
Latte to Saag - (लट्टे को साग) - Amaranth
Laaphe Saag - लाफे को साग - Vegetable Mallow  Poppy Mallow
Lasun ko Saag - (लसुन को साग) - (Green Garlic) 
Lunde ko Saag - (लुन्ड़े को साग) - Redroot Pigwood - (different variety Pahadi Lunde, Kande Lunde)
Lataree ko Saag - (लटरी को साग)
Methi ko Paat or Saag - (मेथी को साग) -  Fenugreek leaves
Moolaa (Mulaa) ko Saag - (मूला को साग) - Radish Greens
Moolaa (Mulaa) ko Duku re Saag - (मूला को दुकु र साग) - Radish Shoots and Leaves
Neuro - (न्यूरो को साग) - Edible Fern Shoots
Phaapar ko Saag - (फापर को साग) - Buck-wheat Greens
Patuwaa ko Saag - (पटुवा को साग) - (Tossa Jute)
Pharsi ko Muntaa - (फर्सी को मुन्टा) - Pumpkin Vine shoots
Pooi or Poi ko Saag - (पोई को साग) - Indian Spinach, Malabar Night Shade
Pahaadi Lunde - (पहाडी लुन्ड़े को  साग)
Paalungo ko Saag - (पालुंगो को साग) - Common Spinach
Raayo ko Saag - (रायो को साग) - Leaf Mustard
Raayo ko Duku re Saag - (रायो को दुकु र साग) - Leaf Mustard Shoots
Saunf or Sunp ko Saag - (सुप को साग) - Fresh Dill Greens
Salgam ko Saag - (सलगम को साग) - Kohlrabi Greens
Sishnu or Sisnu ko Saag - (सिस्नु को साग) - Nettle Greens - (Lekali Sisnu, Thulo Sisnu, Bhangre Sisnu)
Sim Rayo - (सिम रायो) - Water Cress
Sarwari Saag - (सर्वारी साग) - Quail Grass
Siplikan - सिप्लिकान - Garlic Pear
Salad ko Saag or Paat - (लेट्तुस -  सलाद को साग) - Curly Leaf Lettuce
Tori ko Saag - (तोरी को साग)- Indian Rape
Tike Paalungo - (टिके पालुंगो) - Garden Beet


To find out some of the vegetables that are not included in my leafy vegetable blog or Index,  please  go to the field survey on the "Traditional, Neglected Vegetables of Nepal: The Sustainable Utilization for Meeting Human Needs" ......In total, 184 traditional vegetable species were recorded in the field survey. Species composition and numbers differed along the elevation gradient". About 50 traditional vegetable species were documented in the market surveys......to read the research paper, please click here. 




Copyright Information
All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.


 


Green Leafy Vegetables - साग-पात हरु - (Part 4)

Green Leafy Vegetables - Hariyo Saag-Paat Haru (साग-पात हरु) - (Part 4 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal 

This is the last part of pictorial tour of Nepali leafy greens.  I hope you had much fun as I had putting together the virtual tour of Nepali vegetable markets.  Please drop me a few lines in the comments section of the blog in case I missed something.  I would appreciate your feedback; it will help revise and make corrections.

Here I have added the following green vegetables
Baabari, Pudina - (बाबरी  को साग) - Common Mint
Pooi or Poi ko Saag - (पोई को साग)  - Indian Spinach, Malabar Night Shade
Neuro - (न्यूरो को साग) - Edible Fern Shoots
Index of Nepali Green Leafy Vegetables - हरियो साग पात हरु ... (next blog coming soon)  
Here is step-by-step tutorial on how to make perfect bundles of greens by using dry rice straws (paral ko doree).  I was pretty excited to see this creative art and wanted to share it in the blog.  The street vendor first sorts out the straw and keeps it to tie the leaves.
He says, "You want to learn ....No problem, just watch me! ... First collect all the greens and arrange  the root ends and stems facing in one direction.  Use several straws to hold the greens and make a full twist with a loop towards one side....and he started to chat as he worked making several bundles, "the price of spinach used to be Rupees 5 per bundle, but now has gone up to Rs 25 - oh ho..for a family of four, you will probably need to purchase three bundles, the price has gone up so much...unaffordable..."kasto mahango chaa (how expensive everything is!)"
Here are the finished bundles.  The presentation was so beautiful with an extra special touch.
 Mixed greens bundles, usually made up equal parts spinach, garden cress, and fennel greens,  sold ready to cook - no need to mix and match, so convenient for buyers.

Baabari, Pudina - बाबरी - Common Mint is known as Baabari in Nepal.  It is a strongly aromatic herb, grown or partly found wild in many parts. 
Common Mint - the tender leaves and springs are eaten fresh in a form of chutney, and beverage cold or hot, or used as a flavoring agent in Nepali cooking. "There are 30 species of mint, but the two most commonly available are peppermint (more pungent with bright green leaves, purple stems and peppery flavor) and spearmint (gray-green leaves and milder flavor)" - source Kitchen Dictionary
Pooi or Poi ko Saag -  पोई को साग  - Com. name: Indian Spinach, Malabar Night Shade - Bot. name: Basella rubra L, Family: Basellaceae - soft, succulent and smooth  biennial or perennial plant.  It is usually found growing wild in the shady hedges and walls under Terai condition.  The greens are cooked like any green vegetables and tastes more like common spinach.
Neuro - न्यूरो को साग - (Edible Fern Shoots) - Fiddlehead ferns are the young shoots of edible ferns.  They resemble the spiral end of a fiddle, for which they are named, and they taste somewhat similar to asparagus-okra-spinach, but their texture is slightly crunchy.  They are extremely perishable and need to be cooked within a day or two after picking. In Nepal, they are collected in the spring time from the woods, shady swamps, riverbanks, and damp fields.  They can also be purchased from the local markets.  In my last visit to Kathmandu, I was so excited to see neuro for sale in the market, neatly arranged in a bundle.......continue reading my previous posting, "Fiddlehead Fern - Neuro, Niuro (नीयूरो)".  Please click here.
Meet my favorite vendor again, from dawn until dusk - seven days a week -   I asked him again, "so what happens to the leftover greens that are not sold?"  He told me that at the end of the day they are sold off at lower prices.  Sometimes vendors from a different part of the town come and get it for a throwaway prices to be resold at their evening stall. 

Please turn to the next blog posting - Index of Nepali Leafy Greens 


A Visual Guide to Green Leafy Vegetables of Nepal - (Part 1 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal - (Part 2 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal - (Part 3 of 4) 

A Visual Guide to Green Leafy Vegetables of Nepal - (Part 4 of 4)
Index of Green Leafy Vegetables of Nepal


Copyright Information
All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.




Friday, February 8, 2013

Green Leafy Vegetables - साग-पात हरु - (Part 3)


Green Leafy Vegetables - Hariyo Saag-Paat Haru (साग-पात हरु) - (Part 3 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal 

This is the continuation of photo guide of leafy vegetables of Nepal. Here I have added the following green vegetables:

Moolaa ko Saag - (मूला को साग) - Radish Greens
Bethe ko Saag - (बेथे को साग) - Lamb's Quarter
Latte to Saag - (लट्टे को साग) - Amaranth
Moolaa ko Duku re Saag - (मूला को दुकु र साग) - Radish Shoots and Leaves
Rayo ko Duku re Saag - (रायो को दुकु र साग) - Leaf Mustard Shoots
Gante Moola ko Saag or Dalle Moola ko Saag -  (गानते मुलाको साग, डल्ले मुलाको साग) - Turnips Greens
Salad ko Saag or Paat - (लेट्तुस -  सलाद को साग) - Curly Leaf Lettuce
Bok Choy or Paak Choy -  (बक चोय अथवा पाक चोय)
Lataree ko Saag - (लटरी को साग)
Lunde ko Saag - (लुन्ड़े को साग) - Redroot Pigwood - (different variety Pahadi Lunde, Kande Lunde)

Moolaa ko Saag - मूला को साग - (Radish Greens) -  Com name: Radish Green or Radish leaves Bot. name Raphnus Sativus L.  Family Cruciferae
The young and tender leaves of radish is cooked like any greens, stir-fried, sauteed or mixed with other green vegetables.  They are very flavorful with a peppery taste.  The greens are harvested when the leaves are tender and before the radish is formed. The radish greens are believed to posses digestive properties. The matured leaves are also made into Gundruk ( गुन्द्रुक) is a fermented and dried leafy green.
Close up image of Moolaa ko Saag-paat - मूला को साग - (Radish Greens) sold neatly tied up in bundles
I am trying to recognize some of the exotic greens that are eaten in Nepal and for the two pictures here, top and bottom, I do not have any captions.  I wish I had a good plant identification guide for Nepali greens. When I captured the picture in the market, I forgot to ask the vendor the name of the greens and went back the next day and found them absent from their spot. Most of the time, the greens are always sold in bundles, but occasionally you will see the vegetable displayed as such. Any help?  May be it is Dundu ko Saag?
Bethe ko Saag - बेथे को साग - Com name: Lamb's Quarter, Bot: name Chenopodium album L., Family Chenopodiaceae - The young leaves and tender shoots are cooked and eaten as a leaf vegetable.
Latte to Saag - लट्टे को साग - Com. name: Amaranth, Bot. name: Amaranthus leucocarpus, S.W.S, Family Family: Amaranthaceae -  Very popular leafy vegetable in Tarai, where it is cultivated mostly for grains and to some extent it is grown for green vegetables also.  In Kathmandu and other central hilly areas they are found commonly growing as weed in the corn fields and finger millet.
Friendly chat with a smiling vegetable vendor in the narrow alley towards Bange Mudaa Galli, old part of Kathmandu - I greeted him by thanking him for posing for a picture with  Bethe and Latte ko Saag. He told me, "these vegetables are not very common and not frequently available around here in Kathmandu, but its earthy and delicious flavor is finding its way into the Nepali diet.  Many people who like these greens are my long time customers and  come here from all parts of the town to buy these".  
Another close up picture of Bethe and Latte leaves.
Moolaa ko Duku - मूला को दुकु - (Radish shoots) Raphnus sativus L. - The flowering shoots above were sold in the vegetable market in Kathmandu  as moola ko duku.  The tender shoots are cooked to make flavorful vegetable.
 Rayo ko Duku re Saag - (Leaf Mustard Shoots) -  रायो को दुकु र साग  -  These tender, young shoots from mustard plants are cooked to make one of most delicious tarkaari and much loved by Nepali.   When the mustard plant is allowed to mature, they will start making flowering shoots and it is called "duku" in local term.  The shoots are picked when they are young and tender as the older shoots are too stringy and inedible and we call it "chippeko"(छिप्पेको) in Nepali. Before cooking, the outer covering and fibers should be peeled from all sides of the shoots. The dukus can be eaten cooked alone, but usually the shoots and young mustard are cooked together.

Gante Moolaa ko Saag or Dalle Moolaa ko Saag - ( गानते मुलाको साग - डल्ले मुलाको साग) - Turnips Greens -  Usually turnips are grown for their roots, but in Nepal the young and tender greens are cooked like a common greens. 
A little better close-up picture that shows detail of Gante Moolaa ko Saag or Dalle Moolaa ko Saag ( गानते मुलाको साग - डल्ले मुलाको साग)
Curly Leaf Lettuce (लेट्तुस) - it is mainly grown for salad and Nepalese also call it salad ko paat.
The daily greens in different shades - Nepali newspapers reports that the price of seasonal vegetables have dropped in the wholesale market and thanks to rise in supply from the farms in the neighboring district.
Bok Choy or Paak Choy - ( बक चोय) - most popular vegetable of China.  They are light, slightly sweet flavored with crisp texture.  I was surprised to see this vegetable in the Nepali Vegetable market.
Lataree ko Saag - लटरी को साग - Has anyone tried these greens? The exotic looking greens resembled similar to pea shoots was bought at the Kathmandu vegetable market.  I do not have any scientific plant name, but they locally call it lataree ko saag. I have not been able to identify this variety of greens and just wished that I had a good plant identification guide to Nepali greens. Radha convinced me to try out these greens, but when cooked, personally I found it peppery, bitter with a lots of fibrous texture.
Freshly picked Lunde ko Saag, (Redroot Pigwood), fresh coriander and Bantarul from the farm house.
Lunde ko Saag -  (Redroot Pigwood) a different variety Lunde with large leaves and beautiful red color in the center.
Discovering Lunde ko Saag - लुन्ड़े को साग -  (Pigweed) - Pahadi Lunde, Kande Lunde - The vegetable grows commonly in the fields in Tarai and hilly areas of Nepal.  The tender leaves are used as a cooked as any green leafy greens and much loved by the local people at the farm, villages and rural areas.
Taking pictures at the farm area in Nawalparasi Jilla (नवलपरासी जिल्ला) in the Western Nepal  - Lunde ko Saag -  growing abundantly in the fields where mustard was growing.

Please turn to the next chapter (4 of 4) to take another visual guide to leafy vegetables of Nepal ..

A Visual Guide to Green Leafy Vegetables of Nepal - (Part 1 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal - (Part 2 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal - (Part 3 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal - (Part 4 of 4)

Index of Green Leafy Vegetables of Nepal 












Sunday, February 3, 2013

Green Leafy Vegetables - साग-पात हरु - (Part 2)



Green Leafy Vegetables - Hariyo Saag-Paat Haru (साग-पात हरु) - (Part 2 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal 

This is the continuation of photo guide of leafy vegetables of Nepal. Here I have added the following green vegetables:

 Phaapar ko Saag - (फापर को साग) - Buck Wheat Greens
Sishnu or Sisnu ko Saag - (सिस्नु को साग) - Nettle Greens - (Lekali Sisnu, Thulo Sisnu, Bhangre Sisnu)
Karkalo ko Paat -  (कर्कलो को पात) - Taro Leaves - Karkalo-Gaava-Pidhaalu - (कर्कलो-गाभा-पिँडालु)
Hariyo Dhania ko Paat or Saag -  (धनियाँको साग) - Fresh Coriander or Cilantro
Lasun ko Saag - (लसुन को साग) - Green Garlic
Chhayapi ko Saag  - (छायापी को साग) - Scallions Greens
Tori ko Saag - (तोरी को साग) - Indian Rape

Phaapar ko Saag - फापर को साग  (Buck Wheat Greens) - Bot name: Fagopyrun esculentum Moench
Freshly picked Buckwheat  leaves straight from the farm  - the tender leaves are cooked just like any leafy green vegetable and taste similar to spinach.  It is quite popular in the hilly regions of Nepal and considered very delicious.  Buckwheat has heart-shaped leaves with white flowers, which is a source of nectar for honeybees.  The buckwheat  honey has a stronger flavor and darker color compared to clover, mustard, mixed fruit honey or chiuri honey चिउरी को मह (butter tree).
Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a cereal/grass (family Poaceae); instead, buckwheat is related to sorrel, knotweed, and rhubarb. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples. A related species, Fagopyrum tataricum (Tartary buckwheat) is also cultivated as a grain in the Himalayas...........continue reading.....
Sishnu ko Saag - सिस्नु को साग - Nettle Greens - Com. name: Stinging Nettle, Bot.name: Urtica dioca L. Family: Urticaceae
A street vender selling basketful of Nettle Greens next to JanaBaha area of Kathmandu - The Nettle Greens are picked, gathered and handled by using a metal tongs called chimta.  It is very important that bare hands do not touch the raw vegetable because the sting of this plant is not a pleasant one.
 Sishnu, Sisnu, Lekali Sisnu, Thulo Sisnu, Bhangre Sisnu is the Nepali name for edible stinging nettles which are popular in areas where there is a scarcity of vegetables. They are picked up from the moist woodlands, along rivers, forests and many shaded trails. The young tender leaves and shoots are cooked similarly to other leafy vegetables.  Nettles are known for their sting, but cooking eliminates their stinging effect. 
Stinging nettle or common nettle, Urtica dioica, is a herbaceous perennial flowering plant, native to Europe, Asia, northern Africa, and North America, and is the best-known member of the nettle genus Urtica. The plant has many hollow stinging hairs called trichomes on its leaves and stems, which act like hypodermic needles, injecting histamine and other chemicals that produce a stinging sensation when contacted by humans and other animals.The plant has a long history of use as a medicine and as a food source.......you can read the article on this site.
Nettles growing like a wild weed in many waste lands, walls, hedges and all over the central hill of Nepal and has been a food source for many years.  This unique vegetable is worth trying if you can get a hold of nettle greens!  Here are some useful links that you may want to check it out.  I enjoyed watching "Stinging Nettle Soup-8th century cooking series,"  and a very useful blog, "Eat Your Wild Greens: "The Delectable Nettle" by Lara Katherine Mountain Colley
Karkalo ko Paat -  कर्कलो को पात - Taro Leaves -  Common name: Colocasia, Taro Leaf, Dasheen, Arbi Patta
Botanical name: Colocasia antiquorum
Origin: SE Asia and India
Karkalo is the Nepali name for the taro plant, which comes from the tuberous root. Nepalese use all three parts of the plant including the leaves (karkalo ko paat), the young stalks (gaaba or gaava), and the taro tubers or corms (pidhaalu) to prepare various dishes. The tender stalks (stems) and young leaves (karkalo-gaava) are cooked together just like spinach or mustard greens, producing a delicate flavor akin to "spinach with silky texture." The taro tubers are used as a root vegetable, steamed, fried or cooked with lentils in the preparation of some daal dishes.  Taro is never eaten raw because it cause an itchy, stinging, and very irritating sensation to the throat, known as kokyaoone in Nepali.  Once cooked, the irritating aspect is destroyed and lemon juice helps to further reduce irritability.
 
Taro Leaves - Karkalo ko Paat - Please check my previous blog "Karkalo-Gaava-Pidhaalu - Taro (कर्कलो-गाभा-पिँडालु)" - more details about growing, picking, preparation and cooking.  Please click here.
Fresh Coriander or Cilantro - Hariyo Dhania ko Paat, Dhaniyaa ko Saag -
 (धनियाँको साग) in the doko for sale.
  Com. name: Coriander, Bot. name: Coriandrum Sativum L., Family: umbelliferae 
In the above picture, freshly picked Coriander is sold neatly tied in bunches with stems and roots still attached. - Dhania is also called fresh Coriander, Chinese parsley or Cilantro is the fresh leaves and stems of the coriander plant.  The coriander seeds and leaves have completely different flavors and aromas and cannot be substituted for one another.  Fresh coriander has distinct and sharp flavor, whereas the seeds are much milder. It is one of the most widely used herb in Nepali cooking and both delicate lacy leaves and stems are used. 
Scallions Greens - Chhayapi ko Saag - छायापी को साग - Fresh scallions tied into bundles - They are used extensively in Nepali cooking, used raw, cooked, sauteed, stir-fried, or mixed with other ingredients (meat, vegetables) or used as a garnish in cold or hot preparations.

 Scallions, also known as green onions, spring onions, salad onions, table onions, green shallots, onion sticks, long onions, baby onions, precious onions, yard onions, gibbons, or syboes are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.  Harvested for their taste, they are milder than most onions. They may be cooked or used raw as a part of salads, salsas, or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as well as sandwiches, curries or as part of a stir fry. You can read the full article on these site
Green Garlic -  Lasun ko Saag - लसुन को साग - Allium sativum L -  Lasun ko saag is the green leaves from the garlic plant.  The tender delicate leaves have a delicious garlic flavor and resemble scallion greens. These make a very tasty vegetable dish cooked mixed with potatoes and tomatoes and savored by many Nepalese. Green garlic is a flavor enhancer to many chicken and meat dishes.  Sometimes a small amount of chopped fresh greens are  sprinkled on nearly every Nepali dish as a garnish and to add extra flavor.

 Green garlic is also called spring garlic or baby garlic - may be a rarity at grocery stores, but has gained popularity among the farm-to-table cognoscenti. It is a young garlic harvested before the cloves have begun to mature. What results is a vegetable that resembles a scallion, with a deep green stalk and a pale white bulb - yet the flavor is like mild garlic. Come spring, keep an eye out at your local farmers market. Once you discover green garlic, you'll probably be inclined to grow this veggie at home - relatively easy to do.......continue reading more on how to buy and store green garlic, how to cook, and more on the health benefits.
A friendly chat with a vegetable vender, Sukha Bahadur,  - I asked him, "Where did you bring your green vegetables from?"  He replies with a smile in his face, "These were picked up from our farm during the early hours of this morning.  I pull out the greens gently, then trim away yellowing and damaged leaves, wash them thoroughly in clean water to remove sand and dirt first.  Then the entire vegetables (leaves, stems and roots) are  tied up into bundles with the help of rice straws (paral).  Then I arrange them in my two wicker basket in my kharpan, making sure that the tender leaves are in the center and the root ends are outside . I pack the bundled vegetables lightly and loosely on top of each other.  I have just arrived here carrying my kharpan"....
A local vegetable vendor is busy rearranging freshly brought greens and offering her goods for sale.
Tori ko Saag - तोरी को साग - (Indian Rape) Brassica Campestris L. is the Nepali name of Indian Rape or Oil Seed Rape.  It is grown as an annual crop and widely cultivated for the sake of oil.  The mustard seeds are pressed to obtain oil so it is commonly known as oil seed crop.  They are also grown for green vegetable.  The tender leaves and shoots are harvested when they are young and eaten fresh as a cooked greens.
Tori ko Saag is also utilized to prepare gundruk, which is a fermented and dried preserved greens.  Gundruk is extensively used in the form of vegetable when fresh greens are not available.  Tori ko gundruk is regarded as the best of all dried vegetable in the flavor, taste and texture.
 Another warm and welcoming vegetable vender in the corner - I was her first customer in the early hour of this morning.  Not only she sold me green vegetables in a lower price, but also gave me 2 extra pieces of fresh lime, she says, "katti garo cha aaj-kaal, aaja beehan ko bouni bhayo," - translation -  life is tough these days, you brought me good luck for the whole days sale.  Thank you..thank you!  

Please turn to the next chapter (3 of 4) to take another visual guide to leafy vegetables of Nepal ..

A Visual Guide to Green Leafy Vegetables of Nepal - (Part 1 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal - (Part 2 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal - (Part 3 of 4)
A Visual Guide to Green Leafy Vegetables of Nepal - (Part 4 of 4)
 

Index of Green Leafy Vegetables of Nepal