ash gourd (कुभिन्डो)
About ash gourd (कुभिन्डो)
In Nepal, ash gourd (also known as Petha, Kumhira, or Bhinda) is a common vegetable found in local markets and home gardens. It’s valued for its versatility and mild flavor, making it a popular ingredient in both everyday cooking and special dishes. The cooling nature of ash gourd makes it especially welcome during the hotter months. It's often used in curries, stews, and sometimes even in sweet preparations, reflecting the diverse culinary traditions of Nepal. Ash gourd is also appreciated for its easy availability and long shelf life, making it a practical food source.
Nutritional info
These are the major micro nutrients found in ash gourd
Seasonality
Ash gourd in Nepal is typically available from late summer through early winter. The peak season is usually during autumn when the harvest is abundant. While it may be found outside this peak season, the availability might be more limited.
History
The history of ash gourd in Nepal is intertwined with its long agricultural traditions. While specific historical records detailing the introduction and cultivation of ash gourd in Nepal are scarce, it’s reasonable to assume that its cultivation is ancient, predating any formal documentation. Given Nepal’s diverse agricultural landscape, with a variety of crops grown at different altitudes, ash gourd would have found its niche in warmer, lower-lying regions. It would have been a food source through generations, utilized by rural communities and integrated in traditional cooking methods. Its versatility and storability likely contributed to its continued popularity, becoming a common ingredient in daily meals and local cuisine across different parts of the country.