Try eating these native veggies before they become extinct

I’m not a vegetarian but I love vegetables. And whenever I get to the southern plains of Nepal, I try to savour some of the native veggies. Especially, I yearn for that particular taste of these veggies cooked by the Tharus. The use of powdered linseed to the bauhinia leaves and drumstick beans and adding of baking soda to ‘naf’ leaves gives that ‘different taste’ to these vegetables.

However, in spite of being tasty and nutritious these veggies might become extinct. One of the main reasons of these varieties becoming extinct is simply the neglect of the young generation and the onslaught of hybrid veggies.  

Now let’s talk about these native veggies. Leave your comments below if you have not heard of these. 

Jhauwa
This native bean was found everywhere only a few decades ago. However, due to the itchy outer layer and the difficulty to cook, only few people grow this – and that too is limited to few climbers growing on its own in the farms.

Neglected but nutritious. This native variety of beans is on the verge of vanishing. Called 'jhauwa' in the southern plains of Nepal and 'kauso' in the hilly areas, these beans are tasty but you need to be cautious while plucking them. The outer coat of these beans is itchy and that's why it is used by the swindlers to snatch away the possessions of travellers. They throw the itchy powder over the travellers and while they start itching, the thugs run away with their belongings. To eat these beans you'll need to boil them first and peel the outer coating. Then you can cook the rest just like any other vegetable. Be careful not to eat too much of these beans. It causes dizziness. But it is full of protein and nutrition. Not a time to neglect these beans any more! ------------------------ #neglectedbutnutritious #beans #jhauwa #kauso #terai #Nepal #vegetables #picoftheday

A photo posted by Sanjib Chaudhary (@sankuchy) on Nov 21, 2016 at 12:06am PST

Pindar
These wild vegetables are getting scarce as the forest area is decreasing. Its trees are hard to find in the jungle these days and mainly brought to the markets by the firewood collectors and cattle grazers.

These are not #lemons. These are wild edible #vegetables called #pindar, #pirar, #pidar by locals in #terai #Nepal. These #Neglectedplants grow in the #forests in abundance but make to local #markets only in limited quantities. Called #pendaros in #SouthIndia, it's delicious and has #medicinal properties. But if you find it in the local market and want to cook, make sure to boil it first for few minutes, cut it into small pieces, take out the seeds and fry it properly. And if you want more information about it, search for Tamilnadia uliginosa. #Nepal #Madhesh #nutritiousbutwildplants #wildvegetables

A photo posted by Sanjib Chaudhary (@sankuchy) on Sep 5, 2016 at 4:13am PDT

Munga
The drumsticks, in spite of manifold benefits, are rarely grown in a commercial scale.

#Drumstick tree, locally called 'munga', 'sahajan','swejan', is a wonder tree with nutritious drumsticks eaten as a vegetable. Moringa oleifera, is a fast growing, drought resistant tree. The pods are no less than #superfood. It has #Vitamin C seven times than that of an #orange, Vitamin A four times than that of a #carrot, #Calcium four times than that of #milk, #Potassium there times than that of a #banana, and #protein three times than that of #curd. According to #Ayurveda drumstick can cure 300 different #diseases. Still it is considered a poor man's #vegetable and no one cultivates it commercially.

A photo posted by Sanjib Chaudhary (@sankuchy) on May 17, 2016 at 9:01am PDT

Naf
The ‘naf’ leaves resemble the hollyhock leaves.

Slippery and gooey. This green leafy vegetable called 'naf' in the southern plains of Nepal, is found in abundance in local markets once the winter season approaches. It can be cooked like any other green vegetable but adding a bit of baking soda softens the leaves and adds that tangy taste to it. While its sibling with broader leaves and purplish pink flowers is a decorative plant and a common flower in the gardens, this variety is eaten widely in the terai. Slurping its curry along with rice is a delight. Try it when you're in the southern plains of Nepal! ------------------ #naf #greenvegetables #leafyvegetables #terai #decorativeplants #nepal

A photo posted by Sanjib Chaudhary (@sankuchy) on Nov 25, 2016 at 5:20pm PST

Koilar
The bauhinia or ‘koilar’ flowers are eaten widely in Nepal but their leaves are seldom eaten elsewhere except in the terai. Since the flowers and leaves need to be sourced from the nearby community and national forests, this delicious vegetable is not found in the market all the time.

These Bauhinia variegata L. flowers are delicious to eat as a pickle or chutney. Called 'koiralo' in Nepali and 'koilar' in local language in the southern plains of Nepal, its tender leaves are eaten as a vegetable in the terai. And if garnished with linseed powder, it tastes superb! So, when you're in the terai of Nepal, make sure to eat the koilar pickles or curry of its tender leaves. It's lip-smackingly tasty! ------------------- #bauhinia #koiralo #koilar #terai #vegetables #flowers #beautifulflower #tastyfood #Nepal #pickles #curry

A photo posted by Sanjib Chaudhary (@sankuchy) on Nov 18, 2016 at 2:15am PST