Indian Vegetables List with Pictures – Glossary of Indian Vegetables

Owing to generations of passed on values, Indian vegetables have always had a prominent place in the diet of the population.

Studies show that an individual needs a minimum of 2-3 cups of vegetables in a day, considering an average of 30 minutes of daily physical activity.
The abundance of vegetables in the Indian market greatly factors in for the ease in which people are able to meet with this daily requirement.

Also Checkout : Glossary of Indian Spices in 11 Indian Languages

India is blessed with a varied agro-climate that supports the growth of different types of vegetables that are rich in multiple nutrients.

You would be amazed to discover the long list of vegetables endemic to India- From Brinjals, Drumsticks, and Bitter gourd (or Karela) to many more!

The Glossary below is not only an exhaustive list of common Indian vegetables but also a guide to Indian vegetable names in English as well as other vernacular languages.

Glossary of Indian Vegetables in English & Indian Languages

English	Hindi	Gujarati	Marathi	Tamil	Telugu	Malayalam
Amaranth leaves	Chauli bhaji - चौली भाजी	-	Lal math	Molaikeerai	Totakura	Chuvanna cheera
Ash gourd	Petha-पेठा	Petha	Kohla	Poosanikai (Pushini Kaiy)	Boodida gummadikaya	Kumbalanga
Banana flower	Kele ka phool - केलेका फूल	kela na ful	Kelful	Vazhaipoo	Arati Puvvu	Pazham Vazhakudappan
Beetroot	Chukandar - चुकंदर	Beet	Beet	Beetroot kijangu	Beetroot	Beetroot
Bell Pepper (Capsicum)	Shimla mirch - शिमला मिर्च	Bholak marchu	Bhopli/bhongi mirchi	Kudamilagai	-	Kuda mulagu
Bitter gourd	Karela - करेला	karelu	Karla	Pavara kaiy	Kakara kayi	Pavakka
Bottlegourd	Lauki - लौकीor Ghia	Dudhi	Dudhi Bhopla	Sura kaiy	Sorakaya	Churakka
Broad beans (fava beans, lima beans, butter beans)	Sem ki phalli - सेमकी फली or Papdi	valpapdi	valpapdi	Avara kaiy	Pedda Chikkudu	Amarakka
Cabbage	Patta gobi - पत्ता गोबी or Bandh gobhi	Kobi	Kobi	Muttaikos	Cabbage	Muttakoos
Carrot	Gajar - गाजर	Gajar	Gaajar	Carrot	Gajjara gadda	Carrot
Cauliflower	Phool gobi - फूल गोबी	koli flower	Phulkobi	Kovippu	Cauliflower	Cauliflower
Cluster beans	Gawar ki phalli - गवारकी फली	Gavar	Gavar	Kothavarangai	Goruchikkudu	Kothamara
Coconut (fresh)	Nariyal - नारियल	Naliyer	Naral	Thengai	Kobbari Kaaya	Thenga
Colocasia leaves (Taro leaves)	Arbi patta - अरबी पत्ता	Patra	Aluchi pana	Chepankizhangu	Chemagadda	Chembu
Colocasia roots (Taro roots)	Arbi - अरबी	Arvi	Alu	Chepankizhangu	Chemagadda	Chembu
Coriander leaves (Cilantro)	Hara Dhania - हराधनिया	Kothmir (Dhana)	Kothimbir	Kothamalli	Kothimeera	Kothamalli
Corn	Makkai - मकाई or Bhutta	Makai	Maka	Cholam	Mokkajonna Kandelu	Cholam
Cucumber	Kakdi - ककड़ी or Kheera - खीरा	Kakdi	Kakdi	Velleri Kaiy	Kheera Dosakaya	Vellarikka
Curry leaves	Kari patta - कड़ी पत्ता	Mitho limdo	Kadhilimbachi pana	Karuvepillai	Karivepaku	Kariveppela
Dill leaves	Suva bhaji - सुवा भाजी	Sava ni bhaji	Shepu	Sathakuppi Sompa	Soya Koora	Sathakuppa
Drumsticks	Surjan ki phalli	Saragva ni singh	Shevgyachya shenga	Murungaikkai	Mulakada	Muringakayi
Eggplant (Brinjal or Aubergine)	Baingan - बैंगन	Ringan	Vanga	Kathirikai	Vankaya	Vazhuthananga
Elephant Yam	Zimikand - जिमीकंद or Suran - सुरन	Suran	Suran	Chenai kizhangu	Kanda gadda	Chena
Fenugreek leaves	Methi - मेथी	Methi ni bhaji	Methi bhaji	Vendayakeerai	Menthi kura	Uluva
French Beans (Green beans)	Farash beans	Fansi	Shravan ghevda	Beans	Beans	Beans
Garlic	Lahsun - लहसुन	Lasan	Lassun	Poondu	Vellulli	Velluthulli
Ginger	Adrak - अदरक	Aadu	Suntha	Inji	Allam	Inji
Green chili	Hari mirch - हरी मिर्च	Lila marcha	Hirvya mirchya	Pachai Milagai	Pacchi Mirapakaya	Pachchamulaku
Green onion (Scallian or Spring onion)	Hari pyaz - हरी प्याज़	Lili Dungri	Kanda path	Pallari Vengayam	Vulli Kada	Ulli Thal
Green peas	Matar - मटर	Vatana	Matar	Pattani	Pachi batani	Pattani
Ivy gourd	Tendli - टेंडली	Tindora	Tondli	Kovaikkai	Dondakaya	Kovaykka
Jackfruit	Kathal - कठल	Phanas	Phanas	Pala Pazham	Panasakai	Chakka
Lemon (Lime)	Nimbu - निम्बू	Limbu	Limbu	Elumichampazham	Nimmakaya	Cherunaranga
Mint leaves	Pudina - पुदीना	fudino	Pudina	Pudina	Pudina akku	Pudinaa
Mushroom	Khumbh	Mushroom	Khumbh	Kaalan	Kukka Godugu	Koon
Mustard leaves	Sarso ka saag - सरसोंका साग	Rai limba	Rai chi paan	-	Aava aaku	Kaduguila
Okra (Ladies' finger)	Bhindi - भिंडी	Bhinda	Bhendi	Vendaikkai	Bendakaya	Bendakaya
Onion	Pyaaz - प्याज	Dungari (Kanda)	Kanda	Vengayam	Ullipaya	Ulli
Plantain (raw banana)	kachha kela - कच्चा केला	Kacha kela	-	Vazhaikkai	Pachi Aratikaya	Kaya (Nenthrakaya)
Potato	Aloo - आलू	Batata (Bataka)	Batata	Urulaikizhangu	Bangala Dumpa (Alugadda)	Urulakhizhangu
Pumpkin	Kaddu - कददू	Kolu	Lal bhopla	Seetaphul	Gummadikaya	Mathanga
Radish (Daikon)	Mooli - मूली	Mula	Mula	Mullangi	Mullangi	Mullangi
Ridge gourd	Turai - तुरई	Turia	Dodka	Peerkangai	Beerakaya	Peechinga
Shallot (pearl onion)	Chota pyaaz - छोटाप्याज or Sambar onion	Nani dungari	Chote kande	China (Sambar vebgayam)	Ullipaaya	Cheriya ulli
Snake gourd	Chirchinda	Parval	Padval	Pudalang kaiy	Potlakaya	Padavalanga
Sorrel leaves	Pitwaa	-	Ambadi	Pulicha keerai	Gongura	Gongura
Spinach	Palak - पालक	Palak	Palak	Pasala keerai	Palakura	Palak cheera
Sweet potato	Shakarkandi - शकरकंदी	Shakkariya	Ratala	Valli kijangu	Chilakada Dumpa	Madhura Kizhangue
Tomato	Tamatar - टमाटर	Tameta	Tamatar	Thakkali	Tomato	Takkali

Types of Vegetables

All Vegetables, or Indian vegetables in this context, are divided into 6 major sub-groups as the following:

1) Leafy: Example – Spinach (‘Palak’)

Source of vitamin: A, B2, B6, C, K
Key Benefits: Contains manganese that helps regulate nervous functions and minerals for a healthy blood pressure. It is also packed with dietary fibers for a smooth bowel movement.

2) Cruciferous: Example – cauliflower (‘Gobi’)

Source of vitamin: B9, C
Key Benefits: Rich in folate (naturally occurring form of B9) and dietary fibers. Contains phytochemicals having great anti-oxidant and anti-inflammatory properties.

3) Edible stem: Example – Asparagus (‘Shatavari’)

Source of vitamin: A, B9, C
Key Benefits: Boosts production of blood cells as it contains minerals like Iron and Manganese. Great source of Dietary fibers.

4) Marrow: Example – Cucumbers (‘Khira’)

Source of vitamin: A, C
Key Benefits: Great supplement of potassium that helps regulate blood pressure. Along with which, Manganese for better brain and neural functions.

5) Root: Example – Potato (‘Aloo’)

Source of vitamin: B3, B6, C
Key Benefits: Abundance of healthy carbohydrates that provide you with energy to perform necessary physical functions. Also, a good source of dietary fibers.

6) Alium: Example – Garlic (‘Lahsun’)

Source of vitamin: B6, C
Key Benefits: Excellent source of minerals like zinc that boost your immunity. Contains compounds of sulfur that are known to prevent many diseases. And, adequate amounts of Manganese and Selenium for regulation of brain functions.

Evidently, vegetables cover an array of essential vitamins and minerals useful for routine body functions.

For clarity in the concept of a wider audience, we have explained the same using a list of Indian vegetables as examples. Vegetable names are supported with their broadly used term in ‘Hindi’ as well!

Why Is It Important To Eat Vegetables

Most Indian vegetables are power-packed with multiple nutrients that not only boost your immunity, but also support day-to-day requirements of functioning. Here’s why your mother has always been adamant on their consumption –

Excellent source of Vitamins

A spectrum of Vitamins from ‘A’ to vitamin ‘K’ present in different vegetables helps keep your teeth, gum, eyes, skin, and various parts of your body happy inside and out.

Rich in Minerals

Vegetables contain different minerals like Iron, Potassium, Manganese, and more. These help in the regulation of various brain and nerve cells along with being incredibly good for your blood cells.

Contain Dietary Fibers

Fibers are essential nutrients most commonly found in plant-based food. Keeps bad cholesterol at bay, lowering the risk of heart diseases. Ensures a smooth digestive system and controls the blood sugar level too.

Great for weight loss

Vegetables are perfect for the diet-conscious as they are low in calories and fats alike. Zero cholesterol is another added positive. Fibers present in the vegetables keeps your stomach full for much longer, helping you eat in moderation.

The A-Z list of vegetables provided in the glossary above will help you identify the ones you have available near you and get you munching on the goodies in no time.

How to sanitize and clean vegetables

Sanitation of vegetables is vital as they pass through multiple hands in their journey from the farm to our plates.

This makes them prone to getting infected from many unknown sources at uncertain points of time.

Hence it is best advised to clean vegetables before consumption. Here are some ways to sanitize your vegetables:

1) Rinse and Rub

Traditional methods never go wrong. A gentle rub with a simple rinse of water is more efficient than you deem it to be.

2) Soak

Soaking is known to help discard the heat principle, a contributing factor to ailments like diarrhea and also skin problems like acne. A 20-minute soak followed by a rinse will do the job.

3) Use tools- Brushes and sponges

Ground vegetables like carrots, radishes, and potatoes can be cleaned using tools like brushes to help remove excess dirt.

4) Electronic Purifiers

They work on the principle of oxidation. By oxidizing residual chemical waste from the surface of the vegetables, and ozone output of 200mg/h, it gets rids of the harmful chemical leftovers.

5) Special Precautions

According to the FDA, Leafy greens must be consumed after the removal of the outermost layers. This is done in addition to the soak and then rinse, as the edible component is always in direct contact with the environment

Indian vegetables are prone to much more dirt with the climate being dusty and multiple exchange of hands due to commonly longer supply chains.

How To Store Vegetables To Keep Them Fresh

Buying vegetables in bulk is tempting and seems like an easier thing to do. But how do you manage their different shelf lives?

Here are tips to store your vegetables that will keep them fresh for longer:

1. Leafy vegetables – Rinse and refrigerate in Ziploc bags or any sealed plastic eg. lettuce, cabbage, kale, etc.
2. Root vegetables – Place in a cool and dark spot outside the refrigerator eg. potatoes, garlic, onions, etc.
3. Delicate vegetables – Like mushrooms, should be stored in paper bags and preferably in the special compartments of the fridge. Avoid mixing with stored fruits.
4. Canned vegetables – Unopened cans can be stored in a dry place or in the refrigerator, and consumed as soon as possible after opening to ensure fresh taste.

Most Indian vegetables, excluding the root vegetables, stay fresh when kept in the refrigerator and consumed within a week.

Which Is The Healthiest Vegetable?

Browsing through a chart of Indian vegetables that are powerhouses of nutrients, Spinach, undoubtedly tops the list!

Spinach is a leafy vegetable and a great source of different vitamins and minerals.

A cup of spinach is said to have only 7 calories and is said to fulfill 100% of an adult’s daily vitamin ‘K’ requirement.

Health Benefits:

• Vitamins- A, B9, C, K
• Minerals- Iron, Magnesium, Calcium
• Filled with Antioxidants
• Maintains good heart health and blood pressure

All benefits provided by Spinach are significant in nature, hence, it is commonly known as the ‘Healthiest Vegetable.’

Spinach is one of the most popular ‘superfoods’ when you think of green vegetables’ names.

‘Superfoods’, though have no definite criteria, are mostly plant-based foods that are nutritionally dense and are a key addition to the diet of the health-conscious.

Other such superfoods that are contemporary to spinach and potent contenders of the title of the ‘Healthiest’ include Brussel sprouts, Mushrooms, Beetroot, Greenbeans, and more.

These may not shine in your typical Indian green vegetable list, but are becoming more common in the markets as well as recipes available on the internet!

THE EGGPLANT: King of Vegetables

With a crown on its head and a rich violet skin, the Eggplant is called the ‘King of vegetables’ for all the right reasons.

Eggplant is an English name of the vegetable that is commonly known as ‘Brinjal’.

One serving of the eggplant is only around 27 calories and has the highest nicotine level among all vegetables.

Health Benefits:

• Promotes good bone health
• Keeps ones heart healthy
• Enhances the brain functions
• Strengthens our blood vessels
• Helps control diabetes
• Gets you a healthy skin
• Boosts immunity
• Can help reduce edema

Scrolling through a list of vegetables with pictures, the eggplant is bound to stand out as a royal one, with the taste as rich as its beauty.

Conclusion

Needless to say, all Indian vegetables are great sources to not only build immunity, but a healthy mind as well.

A colorful diet is a balanced diet.

While preparing a nutritious diet, sit down with the names of Indian vegetables and their pictures to pick a mix of color to draw out a wholesome meal plan for you and your family!