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Nepali Style Mixed Vegetable Achar

In our Nepali cuisine , “Achars” are an essential side dish. However, unlike the traditional preserved pickles, our “Achars”  also include ready to eat dishes and are made of a variety of vegetables like potatoes, bitter gourd, cucumbers, banana flowers, Mountain Ebony flowers ( Koiralo ko Phool ),tomatoes, radish and fiddle head ferns (Neuro). Previously, I have shared how to make Nepali style Alu ko Achar ( Potato achar) and Karela ko Achar (Bitter gourd achar). This recipe is for Mixed Vegetable achar and I love to serve it with a Nepali Meal and also with Sel Roti. Enjoy 🙂 ~ Kamakshi

Prep Time : 20 mins                                                                          Cook Time : 15 mins
Serves : 4-6


  • 1/2 Kg Potatoes, boiled and cut into small cubes
  • 1 Medium Carrot, peeled and cut into small cubes
  • 1 Medium Cucumber, peeled and cut into small cubes
  • 1/2 cup Soft green Peas ( Optional )
  • 7-8 Green Chilles, chopped
  • 1/2 cup Green Coriander/Cilantro, chopped
  • 1 tbsp Garlic, finely minced
  • 1 tbsp Ginger juice
  • 1 tbsp Chilli Powder
  • 1 tsp Black Pepper Powder
  • 1 tsp Black Salt
  • 1 tsp Cumin (Zeera) Powder
  • 1/2 tsp Timmur (Schewan ) Pepper
  • 4 -5  tbsp White Sesame (Seto Til)  seeds, lightly roasted and made into a paste with 2 tbsp water
  • 1/4 cup Lemon juice OR 1 tbsp Lemon Concentrate ( Chuk Amilo ) OR 2-3 tbsp Tamarind Paste OR 2 tbsp Lapsi Powder diluted in 2 tbsp water
  • Salt as per taste

For the Tempering

  • 2-3 tbsp Mustard Oil
  • 1 tsp Fenugreek ( Methi) seeds
  • 3-4 Green Chillies, slit in the center
  • 1/2 tsp Turmeric (Haldi)


  • In a mixing bowl, add the ingredients (except the ones of the tempering) and mix well.
  • Heat the mustard oil in a pan and add the fenugreek (methi) seeds and slit green chillies and heat for about a minute till the seeds turn dark brown. Remove from heat, add the turmeric powder, mix and pour it over the  vegetables.
  • Mix  all the ingredient once again so that the spices are nicely coated over the vegetables. Adjust the seasonings according to your taste. Serve chilled or at room temperature.

Nepali Food Recipes Pickles & Chutneys Salads Vegetables

Karela ko Achar ~ Spicy Bitter gourd

Bitter gourd has a lot of medicinal properties and we, Nepali,  love to have this vegetable in many different ways. One of the favorite Karela dish in our family , is Kerala ko Achar which is basically a type of salad which is made with sesame seeds with a twist of lemon and chilli . Enjoy  ! ~ Kamakshi

Prep Time : 15 mins                                  Cook Time : 15 mins
Serves : 4


  • 5 Medium Bitter gourd ( Karela)
  • 5 Green Chillies
  • 1 tsp Fenugeek seeds ( Methi)
  • 4 tbsp Mustard Oil
  • 5 tbsp Sesame seed powder ( sesame seed is dry roasted and ground to make a powder)
  • 1 tsp Chilli Powder
  • 2 Lime
  • Salt to taste


  1. Slice the bitter gourd into long thin pieces.  Slice the green chillies length wise.
  2. Heat the mustard oil in a pan and add the fenugeek seeds. When the seeds start to splutter , add the green chillies. Saute for a minute and add the sliced bitter gourd and stir fry till the bitter gourd become tender.,
  3. Transfer the cooked bitter gourd into a mixing bowl. Add the red chilli powder, salt, sesame seed powder and lime juice and mix well. Adjust the chillies and lemon according to your taste.
  4. Serve as a salad/side dish.