Vegetables

Vegetables are the certain parts of plants which are consumed by humans as a food or savory meal. Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Vegetables play an important role in human nutrition as most of them are low in fat and calories but are bulky and filling. They supply dietary fiber and are important sources of essential vitamins, minerals and trace elements, particularly antioxidant vitamins A, C, and E. If vegetables are included in regular diet, they are found to be helpful in reduction of incidence of cancer, stroke, cardiovascular disease and other chronic ailments. Vegetables have a very less shelf life and are considered as perishable goods for the same reason. Nowadays alternate methods of preserving vegetables have emerged in form of canning, freezing, sun drying or with the help of cold storage’s. India and China are considered the global leaders in vegetables production across the world owing to their agricultural economies and large cultivation practices since ages. Here we discuss few basic vegetables classified as under:

  1. Ajmod / Ajmud / Radhuni Patta (Parsley / Celery Leaves)
  2. Adrak (Ginger)
  3. Aloo / Batata (Potato)
  4. Ambaada / Pitwa (Sorrel Leaves / Roselle Leaves)
  5. Arbi / Arvi / Kachalu / Kachaloo / Shimla Aloo (Colocasia / Taro Roots / Tapioca) (Gaderi / Laal Arbi – Red Taro Roots) (Arbi Patta – Colocasia Leaves)
  6. Baingan (Brinjal / Egg Plant / Aubergines)
  7. Barbati / Jhurang / Lubiya (Green Yardlong Beans / Snake Bean / Pea Bean / Long Podded Cowpea Bean / Bora Bean)
  8. Beans / Fansi (Green Beans / French Beans / Farash Beans)
  9. Bhindi (Okra / Ladie Finger)
  10. Chaula Bhaji (Amaranth Leaves)
  11. Chirchinda / Parora (Snake Gourd)
  12. Chukandar (Beetroot)
  13. Gaajar (Carrot – Orange and Red)
  14. Gawar Ki Phalli (Cluster Beans)
  15. Gathgobi (Knolkol)
  16. Gulsuchal / Kaasani (Endive)
  17. Kachcha Kela (Plantain / Raw Banana)
  18. Kaddu / Lauki / Doodhi / Ghia (Pumpkin / Bottle Gourd / Calabash)
  19. Kakdi (Cucumber) / Balam Kakdi
  20. Kamal Kakdi (Lotus Stem) / Kanwal (Lotus Root)
  21. Kankeda / Kakora / Phagila / Kheksi (Kantola / Spine Gourd / Teasle Gourd)
  22. Karela (Bitter Gourd / Bitter Melon)
  23. Kathal (Jack Fruit)
  24. Kele Ka Phool / Kele Ka Guda (Plantain Flower / Plantain Pith)
  25. Ker (Gram / Shrub Berries) Sangri (Dried Gram Beans of Gram Berries Tree)
  26. Kheera (Gherkins)
  27. Kothmir / Hara Dhaniya (Cilantro / Coriander Leaves)
  28. Kukurmutta / Khumbi / Guchhi (Mushroom)
  29. Lahsun (Garlic)
  30. Makkai (Corn) / Bhutta (Maize)
  31. Matar (Peas) (Hara, Kala, Safed – Green, Black, White Peas)
  32. Mirchi (Chilli) (Laal / Hari – Red / Green)
  33. Mooli / Muli (Radish)
  34. Nimbu (Lemon / Lime)
  35. Palak (Spinach)
  36. Padwal (Pointed Gourd)
  37. Parval / Tendli / Tindora / Kundru (Ivy Gourd / Cocciniea)
  38. Pattagobi / Bandgobi (Cabbage)
  39. Petha / Raakh Lauki (Ash Gourd)
  40. Phoolgobi (Cauliflower) / Hari Phoolgobi (Broccoli)
  41. Pudina (Mint Leaves)
  42. Pyaaz, Hara Pyaz, Patta Pyaaz (Red & White Onions, Scallions, Spring Onions)
  43. Salad Patta / Kasmisaag (Lettuce)
  44. Sarson Ke Patte (Mustard Leaves / Mustard Greens)
  45. Sem Ki Phalli / Valpapdi (Fava Beans / Broad Beans / Horse Beans / Field Beans)
  46. Shakarkandi / Sakarkandi (Sweet Potato)
  47. Shalgam (Turnip)
  48. Shatwar / Shatavari / Musli / Sootmooli (Asparagus)
  49. Shimla Mirch (Capsicum / Bell Pepper – Green, Yellow, Red)
  50. Singh Phalli / Sahjan Ki Phalli / Surjan Ki Phalli (Drumstick)
  51. Sooran / Suran / Zamikand / Jimikand / Garadu (Yam / Elephant Foot Yam) (Surti Kand / Ratalu / Rataloo – Purple Yam / Violet Yam)
  52. Tamaatar (Tomato)
  53. Tinda (Apple or Round Gourd / Round Melon / Baby Pumpkin / Indian Squash)
  54. Turai / Tori / Luffa (Ridge Gourd)