Visit Asan Market, Kalimati Tarkari Bazar, or Machhapokhari Tarkari Bazar anytime from 8 AM to 2 PM. This market walk was developed to help travelers understand how the local market systems operate in Nepal. Within this two-hour walk, you will see everything from residential areas and temples to markets for readymade wear, weddings, rock salt, chilies, vegetables, dried herbs, bead necklaces, and even dentures, among many other goods and vegetables.
Nepal, with its varied elevations and climates, is a treasure trove of biodiversity, particularly when it comes to vegetables. The local markets are vibrant and bustling, filled with an array of green vegetables that are not only a feast for the eyes but also a cornerstone of the traditional Nepali diet. Here’s a glimpse into some of these green marvels.
Sag (साग) is a ubiquitous term in Nepal that encompasses a variety of green leafy vegetables, which are essential in Nepali cuisine. Among these, mustard greens (रायो को साग), spinach (पालुङ्गो साग), and fenugreek leaves (मेथी) are widely consumed for their nutritional value and are often cooked as a part of the daily meal.
Another green vegetable prominently found in the local markets is the okra (भिन्डी), known for its unique texture and flavor, often stir-fried or cooked with spices. Cauliflower leaves (काउली को साग) are also utilized in Nepali kitchens, showcasing the zero-waste philosophy in cooking practices.
The green bean (सिमी), varying from the common green bean to the long yard bean (बोडी), is a staple, providing versatility in dishes, from stir-fries to curries. Chayote leaves (इस्कुस को साग) from the chayote vine are another green delicacy, sautéed simply with garlic and spices to bring out their mild flavor.
In the higher altitudes, one might find unique varieties like the fiddlehead fern (नींग्रो), a seasonal delicacy foraged from the wild, celebrated for its crisp texture and earthy taste.
These green vegetables are more than just ingredients; they are a reflection of Nepal’s rich agricultural heritage and culinary diversity, bringing together flavors and nutrition in every meal.
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