One of the ancient and most rich languages of the world, Urdu has always been special. Here are some of the popular Popular Vegetable Names in Urdu!
Falling in the list of ‘Most spoken language of the World’, there are around 66 million native speakers of Urdu. Mostly spoken in Pakistan and Indian administered Kashmir, Urdu or Lashkari sounds reminiscent to Hindi. Here is a list of popular Vegetable Names in Urdu!
Check out our article on vegetable names in Arabic here
Popular Vegetable Names in Urdu!
Urdu Name: Bhindi
This green, pod vegetable is cooked by fusing a variety of spices and condiments in sliced form.
Urdu Name: Bengan
Brinjal tastes best in braising, stir-frying, deep-frying, or roasting forms.
Urdu Name: Tamaatar
Whether be it a delicacy ‘Gosht karahi‘ or street food ‘Chana chaat’, tomatoes play a vital role in all.
Urdu Name: Piyaaz/ Basal
This ubiquitous vegetable can be chopped for cooking, or sliced for sandwiches, and salad.
Urdu Name: Lehsan
The intense and pungent flavored garlic is paired with onion, tomato, or ginger while cooking.
Urdu Name: Adrak
Its warm and tarty-earthy taste tenderizes upon cooking and complements all savory food.
Urdu Name: Mirch
Pride of the ethnic cuisine, both fresh and dried chili renders spiciness to the recipes.
Urdu Name: Shaljum
Sweet and nutty turnip serves as matchstick garnish in the salad platter.
Urdu Name: Mooli
The crunchy texture and acerbic flavor of radish bring a touch of counterpoint in salads.
Urdu Name: Gaajar
This versatile root is used to impart favorable color and sweetness in the range of delicacies.
Urdu Name: Dhaniya
The piquant-lemon flavored aromatic leaves of coriander extensively use for garnishing by all cuisines.
Urdu Name: Phool Gobhiyan
This staple veggie rules in every kitchen, and cooked as a side dish or stuffed parathas.
Urdu Name: Band Gobhiyan
Crispy, shredded cabbage is used in versatile recipes ranging from salad, stir-fries, and soups.
Urdu Name: Aalu
Aaloo complements a lot of dishes in Mughlai cuisines.
Urdu Name: Kathal / Mashriqi Hindustan Ka Phal
Works as a meat substitute, while the ripened ones are added to desserts.
16. Pointed Gourd
Urdu Name: Patall / Parwal
Pointed gourd complements well with meat stuffing, stews, and curries.
17. Snake Gourd
Urdu Name: Chachunda
This gourd promotes weight loss, and hair growth, while beneficial for fever and jaundice.
Urdu Name: Paitha / Kaddu
The earthy taste of pumpkin mellow down upon cooking and can be used in pie-making as well.
19. Ridge Gourd
Urdu Name: Torai / Turai
It is rich in Vitamin-A, C, B6, iron, and magnesium, and dietary fibers.
20. Bottle Gourd
Urdu Name: Lauki
Though chiefly used in stir-fries, drinking its juice keep urinary tract and heart problems at bay.
Urdu Name: Kheera
The slices of hydrating cucumber make a delightful addition to smoothies, salads, and sandwich stuffing.
22. Bell pepper
Urdu Name: Shimla Mirch
The crunchy chunks of bell pepper ginger up the taste of sandwiches, and salads.
Urdu Name: Futr / Khumbi
Umami taste mushrooms convey the desirable flavor in certain recipes.
Urdu Name: Baqla / Lobia
Beans are packed with fiber, protein, carbohydrates, folate, magnesium, and iron.
Urdu Name: Mutter
Both, fresh and dried peas break the monotony of regular food by pairing with vegetables, soups, and stews.
Urdu Name: Raam Toree
Luffa can be prepared into stir-fries, or curries, with the aid of spices and condiments.
Urdu Name: Leemun / Lemoo
The citrusy dressing of lemon is cherished in salads and vegetable dishes.
Urdu Name: Amla
Tarty gooseberries are made into murabba by soaking them in sugar syrup for a certain period.
Urdu Name: Palak
This green leafy vegetable with earthy taste can be eaten raw but preferably cooked for better taste.
30. Curry Leaves
Urdu Name: Kari Patta
Curry leaf is a flavorsome condiment for ‘Tadka’ recipes.