Nepal is an agricultural country with a complex topography having mountain, hills, and plains (Terai). Mostly, mountainous region is not so much fertile to grow vegetables but fertile lands of Terai and as well as hills are very good at producing various kinds of vegetables. The hilly region, Terai and Kathmandu valley are renowned for the seasonal Nepali vegetables grown in its fertile soil.
As we know the geographical diversity of Nepal makes it rich in Flora and Fauna. Nepal has the lowest altitude of 58 meters in the south as well as the highest altitude of 8848 meters in the North. This extraordinary geographical diversity within a small region of Nepal gives Nepal huge diversity in plants also. Nepal is home for various medicinal herbs, spices, trees, and vegetables.
The parts of plants that are consumed by humans as food are vegetables. Originally, vegetables mean all the flowers, fruit, leaves, stems, roots, seeds, tubers, bark, and all other plant parts that are edible. But in today’s world, the term vegetable may exclude foods which are derived from plants such as nuts, fruits, and cereal grains, but may include seeds such as pulses.
The word vegetable can be largely defined through culinary and cultural tradition. One of the most important side dishes in the meal of Nepalese people are vegetables. A typical Nepali diet consists of rice, dal, and vegetables with other side dishes like pickles, etc.
The most common vegetables that Nepalese people mostly consume are potatoes, tomatoes, cauliflower, brinjal, green leafy vegetables like mustard, spinach, radishes, squash, and many other seasonal local vegetables. Various parts of vegetables like fruits, leaves, roots, shoots as well as dried and fermented vegetables are consumed in Nepal.
Mostly, seasonal vegetables like green leafy vegetables such as spinach and mustard greens are eaten on a daily basis in large quantities wherever available. Vegetables are sometimes also eaten after making them pickles, desserts, salads, and snacks.
There are some fixed days on which fresh vegetables markets are open. Mostly, 3-4 days a week, vegetable vendors are placed in the vegetable market. The biggest vegetable market in Nepal is Kalimati Fruits and Vegetable Market located in Kathmandu.
Such markets are available in every town and municipality in Nepal. The vegetables are brought to these markets from the nearby hilly region, Terai and also from India.
You can see some great skills of vendors arranging every tiny space with a dramatic display of vegetables and fruits. Vegetables like Spinach, mustard greens, fresh coriander, garden cress, potatoes, onions, and shallots are skillfully arranged by vendors.
There is a small area occupied by each vendor in this market to sell fresh fruits and vegetables. And local shops and carts also sell vegetables in Nepali streets and markets.
Nepali Vegetables Names in English:
To make learning easier for the new generation of Nepalese living in foreign countries as well as Nepalese people to know English Names of Vegetables, we’ve created this list of the Nepali vegetable Names in English as well as in Roman Nepali and in our own Devanagari.
As well as this will help non-Nepali speakers who are willing to learn some Nepali vegetable names also. This effective translation of vegetable names will be helpful to students, teachers, Nepali food bloggers, Nepali YouTube recipe channels, etc to use correct Nepali words as well as English words for popular Nepali Vegetables.
We have also included some spices as well as pulses in this list as vegetables because Nepali vegetables are incomplete without these. There are different names of vegetables within different regions of Nepal.
People of different regions of Nepal may call the same vegetable with a different local name. We have collected some of the commonly identified, cultivated and consumed vegetables of Nepal. So, here are some names of vegetables in English, Local Nepali in Roman and in Devanagari.
Common Nepali vegetables Name list in English:
English Names of Vegetables – Nepali Names of Vegetables in Roman – Nepali Names of Vegetables in Devanagari
- Asparagus – Kurilo – कुरिलो
- Arrowroot – Shishumool – शिशुमूल
- Artichoke – Vajraangee / Haathee Chak – वज्रांगी / हाथी चक
- Beans – Simi – सिमी
- Fava beans, Broad Beans, Horse Gram – Bakula – बकुल्ला
- Beetroot – Chukandar, Bengali Palungo ko Saag- चुकन्दर, बंगाली पालुंगो
- Bitter Gourd / Balsam Pear / Bitter Melon / Charantis – Tite Karela, Karela – करेला
- Black Eyed Beans, Green Bean – Bodi – बोडी
- Black Pepper – Kaalo March – कालो मर्च
- Bottle Gourd or Calabash – Lauka – लौका
- Brinjal or Eggplant or Aubergine – Bhaanta, Baigan – भाण्टा, बैगन
- Bamboo Shoots - Tama – तामा
- Cabbage – Banda Gobi or Banda / Pattagobhi – बन्दा गोबि / पत्तागोभी
- Capsicum, Bell Pepper, Sweet Pepper – Bhede Khursani / Shimala Mirch – भेंडे खुर्सानी / शिमला मिर्च
- Carrot – Gajar – गाजर
- Cauliflower – Phool gobi, Kauli – फुलगोबि, काउली
- Celery – Ajwain – अजवायन
- Cinnamon – Dalchini – दालचिनी
- Chilli, Green Pepper – Khursani, Hariyo Khursani – खुर्सानी
- Chayote Squash – Ishkush – इस्कुस
- Chives – Chyapi – च्यापि
- Cloves – Laung – लौंग
- Coriander, Cilantro, Chinese Parsley – Dhaniya – धनिया
- Corn, Maize – Makai – मकै
- Curry leaves – Kari Patta – करी पात
- Cumin seeds – Jeera Dana – जीरा दाना
- Dill – Soup, Souf – सुप, सौफ
- Fenugreek Green – Methi Ko Saag – मेथीको साग
- Fiddlehead fern – Niuro / Leundo – निउरो / लीउँणो
- Jalapeño – Mexican Khursani – खुर्सानी
- Kidney beans – Rajma – राज्मा
- Lovage – Jwano – ज्वानो
- Luffa Gourd – Ghiraula – घिरौंला
- Lemon – Chook – चुक
- Lime – Kagati – कागती
- Garden cress – Chamasur – चमसुर
- Mint – Babari, Pudina – पुदिना
- Mushrooms – Chyau – च्याउ
- Okara, Lady’s Finger – Ram Toriya, Bhindi – भिण्डी
- Onion – Pyaz – प्याज्
- Papaya – Pabita – पबिता
- Pineapple – Bhuikatahar – भुइकटहर
- Potato – Aaloo – आलु
- Pumpkin – Farsi -फर्सी
- Radish – Mula – मुला
- Saffron – Kesar – केसर
- Sesame Seeds – Til – तिल
- Snake Gourd – Chichinda – चिचिण्डा
- Soybean – Bhatmash – भट्टमास
- Spinach – Palungo – पालुंगो
- String Beans – Ghiu Simi – घीउ सिमी
- Sunflower – Suryamukhi – सूर्यमुखी
- Sweet Potato, Yam – Sakhar Khanda – शखर खण्ड
- Taro root – Pindalu – पिंडालु
- Taro leaf – Karkalo – कर्कलो
- Taro young stalks – Gaabha or Gaava – गाभा
- Bay Leaf – Tej Patta – तेज पत्ता
- Tomato – Golbheda, Tamatar – गोलभेडा, टमाटर
- Turmeric – Haldi / Besar – हल्दी / बेसार
- Angled Luffa Gourd or Ridged luffa or Angled gourd or Chinese okra – Patee Ghiraula / Toriyal / Toriya – पाटे घीरौला / तोरीयल / तोरीया
- Raw Banana – Kaach Kera – कान्छो केरा
- Smooth Luffa Gourd or Sponge Gourd – Ghiraula – घीरौला
- Ginger – Aduwa – अदुवा
- Balsam Apple – Barela – बरेला
- Lamb’s quarters – Bethe ko Saag – बेथेको साग
- Broccoli – Brokauli – ब्रोकाउली
- Spiny Bitter Gourd or Momordica Cochinchinensis or Gac – Chattel – चट्टेल
- Garbanzo Beans or Gram or Chickpeas- Chana – चना
- Shallot – Chhapi – छ्यापी
- Long Pepper – Dhokrey Khursani – धोक्रे खुर्शानी
- Carrot – Gajar – गाजर
- Kohlrabi – Gaanthye Mula – गान्ठे मुला
- Tamarind – Imli – इमली
- Bird’s Eye Chili or Bird Pepper – Jire Khursani – जिरे खुर्शानी
- Cherry Pepper – Jyanmara Khursani – ज्यानमारा खुर्शानी
- Cucumber – Kaakro – काक्रो
- Jackfruit – Kathar – कटहर
- Garden Peas – Kerau, Matar – केराउ / मटर
- Bauhinia – Koiralo – कोइरालो
- Ash Gourd / Wax Gourd / Chinese Melon – Kubhindo – कुभिन्डो
- Nepalese HogPlug – Lapsi / Laushi – लप्शी / लौशी
- Garlic – Lashun – लशुन
- Radish Greens – Mula ko Saag – मुलाको साग
- Radish Shoots – Mula ko Duku – मुलाको डुकु
- Pointed Gourd or Patol – Parwar – पर्वर
- Pumpkin Shoots – Farsi ko Munta – फर्सीको मुन्टा
- Co-co Yam – Pidalu – पिडालु
- Leaf Mustard – Rayo ko Saag – रायोको साग
- Mustard Shoots – Raayo Ko Duku – रायो को डुकु
- Turnip – Shalgam – सलगम
- Field Peas – Sano Kerau – सानो केराउ
- Stinging Nettle – Sisnu ko Saag – सिस्नुको साग
- Cassava or Yam or Tapioca – Tarul – तरुल
- Vegetable’s SmartWeed or Polygonum – Thotne – ठोट्ने
- Garden Sorrel or Bladder Dock – Bhote Paalungo – भोटे पालुंगो
- Indian Gourd, Kantola Shoots – Chatel ko Munta ko Saag – चटेल को मुन्टा को साग
- Shallot Greens – Chhayapi ko Saag – छायापी को साग
- Chinese Leek – Dundu ko Saag – दुन्डू को साग
- Turnips Greens – Gante Mula ko Saag, Dalle Moola ko Saag – गानते मुलाको साग, डल्ले मुलाको साग
- Black Mustard – Kaali Tori ko Saag – कालीतोरी को साग
- Cauliflower Greens – Kaauli ko Saag – काउली को साग
- Water Bindweed, Swamp Cabbage – Karmaiya Saag – कर्मैया को साग
- Pea Vine Shoots – Kerau ko Muntaa ko Saag – केराउ को मुन्टा को साग
- Kale – Kel ko Saag – क़ेल को साग
- Amaranth – Laal Saag or Latte ko Saag or Chaulaee ko Saag – चौलाई को साग / लाल साग / लट्टे को साग
- Vegetable Mallow or Poppy Mallow – Laaphe Saag – लाफे को साग
- Green Garlic – Lasun ko Saag – लसुन को साग
- Redroot Pigweed – Lunde ko Saag, Kande Lunde – लुन्ड़े को साग
- Buckwheat Greens – Phapar ko Saag – फापर को साग
- Tossa Jute – Patuwaa ko Saag – पटुवा को साग
- Indian Spinach, Malabar Nightshade – Pooi or Poi ko Saag – पोई को साग
- Fresh Dill Greens – Saunf or Sunp ko Saag – सुप को साग
- Kohlrabi Greens – Salgam ko Saag – सलगम को साग
- Watercress – Sim Rayo – सिम रायो
- Quail Grass – Sarwari Saag – सर्वारी साग
- Garlic Pear – Siplikan – सिप्लिकान
- Curly Leaf Lettuce – Salad ko Saag or Paat – लेट्तुस, सलाद को साग
- Lettuce – Jiri ko saag – जिरीको साग
- Garden Beet – Tike Paalungo – टिके पालुंगो
- Cherry Tomato – Sano Golbheda – सानो गोलभेडा
- Pear tomato – Tumbe Golbheda – तुम्बे गोलभेडा
- Cone Pepper – Chuche Khursani – चुच्चे खुर्सानी
- Cluster Pepper – Jhine Khursani – झिने खुर्सानी
- Himalayan Bamboo – Nigalo Tusha – निगालो टुसा
- Hyacinth Bean – Hiunde Simi – हिउँदे सिमी
- Jack Bean, Sword Bean – Tarware Simi – तरवारे सिमी
- Velvet Bean, Horse-Eye Bean – Kause Simi – कौसी सिमी
- Yardlong Beans – Tane Bodi – तने बोडी
- Zucchini or Courgette – Lamcho Farshi – लाम्चो फर्सी
There are lots of other vegetables that are consumed in Nepal and maybe not included in this list, you can comment them down if we miss some.
What are the Benefits of Eating Vegetables?
Vegetables are a great source of vitamins, minerals, and fiber. And they also stand at the top in providing health benefits. Depending upon diets, health and nutritional needs of individuals, certain vegetables may benefit more to some individuals. For a healthy life, vegetables must be included in everyday diets. Vegetables provide essential vitamins, minerals, antioxidants, fiber, etc which are useful to the human body.
Various research has shown that people who eat fresh green vegetables have the lowest risk of many fatal and common diseases, including cancer, diabetes and heart disease. Eating different vegetables every day keeps the person more healthy than eating the same food every day. Fresh and organic fruits and vegetables are the only sources to keep people healthy in this polluted environment. They should be added as part of a daily diet to have a reduced risk of many chronic diseases. Much international organization working on healthy diet encourages to make half of the plate with fruits and vegetables in your daily diet.
To make your diet a healthy diet, you need to eat vegetables which provide a source of many nutrients, including potassium, iron, folic acid, fiber and vitamins A, E and C. Vegetables like broccoli, spinach, tomatoes and garlic provides extra health benefits to your diet. Nutrients such as Potassium in your vegetables may help to maintain healthy blood pressure.
Folic acid or folate will help your body to form healthy red blood cells (RBC), which is an important part of a diet for women in pregnancy. Folate or Folic acid reduces the risk of neural tube defects and spina bifida during fetal development. Fiber from vegetables also helps to reduce blood cholesterol levels and may lower risk of heart disease.
Why Nepali Vegetables are such special?
- Vegetables provide some of the vital nutrients necessary for a healthy body such as vitamins, protein, potassium, fiber, etc.
- Diet rich in vegetables reduces the risk of diabetes, stroke, heart disease, including heart attack. It is recommended to eat one to four cups of vegetables each day, depending on how much calories you need.
- Vegetables and fruits may also protect against certain types of cancers and other chronic diseases like Alzheimer’s disease, diabetes, etc.
- The diet having fiber-rich vegetables, may reduce the risk of heart disease, type 2 diabetes, and obesity.
- Potassium in the diet may lower blood pressure, reduces the risk of developing kidney stones and also helps to decrease bone loss.
- Eating the vegetables having lower calories may help to lower calorie intake instead of some other higher-calorie food.
- Green leafy vegetables provide Vitamin A and K which are essential in supporting eye health and reduces the risk of weak eyesight.
- The deficiency of Magnesium causes hair loss which can be minimized by eating magnesium-rich vegetables like broccoli, lettuce, kale, etc on a daily basis.
- Those women who daily consume fresh and healthy vegetables are more likely to give birth to healthy babies with no birth defects and are also free from congenital disease.
- People having anemia or low red blood cells (RBC) or extreme tiredness and sudden fatigue can eat spinach. Spinach provides iron to body which can prevent these problems.
- Vegetables are also useful in maintaining the ideal weight, youthful skin with no pimples, fine lines, age spots, other skin problems.
- Digestion of vegetables and fruits is quick and healthier than any other kind of food. It can take only a few hours to digest vegetables whereas it can take more than one or two days for complete digestion of meat products.