Top 3 Nepali Vegetable Dishes

Kwati is a traditional Nepalese stew consisting of different types of beans such as white peas, chickpeas, soya beans, mung beans, kidney beans, and black-eyed peas. The stew is additionally flavored with turmeric, ginger, salt, and ajwain lovage seeds. It is especially popular on the day of Janai Purnima, and it is recommended to serve it with any kind of flatbread on the side.Expand

Gundruk is a popular Nepalese dish made by fermenting and drying several leafy vegetables such as rayo sag, mustard leaves, radish leaves, and cauliflower, in order to produce a sour product characterized by its dark brown color. It is a versatile food item that can be served both as an appetizer or a side dish, but it can also be made into a soup. Due to the fact that it is a great source of minerals, gundruk is especially important in rural areas of the country where people mostly feed on maize and tubers.Expand

Sisnu ra aloo ko tarkari is a traditional dish originating from Nepal. The dish is usually made with a combination of potatoes, nettles, spinach, ghee, cumin, dried chili peppers, onions, garlic, ginger, lemon juice, coriander, and salt. The potatoes are boiled, drained, peeled, and cut in half. The spinach and nettle leaves are blanched and blended into a purée. The cumin and dried chilis are fried in ghee and mixed with onions, garlic, and ginger. The purée is added to the pan and the dish is left to simmer before the potatoes are added and cooked in the sauce until warm. Sisnu ra aloo ko tarkari is seasoned with salt, sprinkled with lemon juice, and garnished with chopped coriander before it's served piping hot.Expand