Barelaa (Balsam Apple) - बरेला
Barelaa is a late summer vegetable measuring between 1 to 2 inches long, slightly curved at one end with soft and delicate texture. The pale green juicy fruit looks somewhat like a pointed gourd (parwar or parvar). The vegetable is picked and cooked when it is young and tender. The mature overripe ones have numerous black rough seeds, which should be removed before cooking. Since this vegetable is very delicate, it cooks quickly.
Barelaa is a late summer vegetable measuring between 1 to 2 inches long, slightly curved at one end with soft and delicate texture. The pale green juicy fruit looks somewhat like a pointed gourd (parwar or parvar). The vegetable is picked and cooked when it is young and tender. The mature overripe ones have numerous black rough seeds, which should be removed before cooking. Since this vegetable is very delicate, it cooks quickly.
 |
| The common name of Barelaa is - Balsam Apple and the scientific name is Momordica balsamina (source - an introduction of Nepalese food plants) |
 |
| Barelaa plant is an annual running vine - the leaf blades are hairy to smooth, with a bright yellow flower. |
 |
| It is commonly grown in the warm hilly regions of Nepal. |
 |
| Pale green Barelaa ready to be picked up (picture taken at my home garden). |
 |
| Photo taken at Nepali Vegetable Market - Tarkaari Bazaar |
 |
Freshly picked Barelaa from my backyard home garden - getting ready to cook.Copyright InformationAll information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me. |
