92 Vegetable Names in Indian Languages

Ever wondered what we call veggies in our local tongue? Here are some of the famous Vegetable Names in Indian Languages!

Always wanted to know what your favorite vegetable is called in India? With so many types, it becomes really interesting to find out what they are called in India! Here are some of the most popular Vegetable Names in Indian Languages! 

Check Out the 8 Best Vegetable Seeds You Can Start for Your Garden here

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Vegetable Names in Indian Languages

1. Bottle Gourd

Botanical Name: Lagenaria siceraria

Vegetable Names:

• Lauki, Ghia (Hindi)
• Doodhi (Marathi)
• Tumda (Gujarati)
• Ladu,Lau (Bengali)
• Lau (Oriya)
• Pechura (Malyalam)
• Sorekayi, Esugai Balli (Kannada)
• Surakkai (Tamil)
• Anapa Kaya (Telgu)
• Zeeth (Kashmiri)

Botanical Name: Momordica charantia

Vegetable Names

• Karela, Kathilla, Poraru (Hindi)
• Karle (Marathi)
• Karelu (Gujarati)
• Karala (Bengali)
• Changkha (Oriya)
• Pavvakkai/Iracavalli (Tamil)
• Kakara (Telugu)
• Haagalakaay (Kannada)
• Pavaykka, Kayppa (Malayalam)
• Karon akhabi (Manipuri)

It is a tropical vine with a distinctively bitter fruit that is used in various cuisines and traditional medicine for its potential health benefits, such as blood sugar regulation.

3. Cucumber

Botanical Name: Cucumis sativus

Vegetable Names

• Khira, Kheera (Hindi)
• Sitachinni, Kankri (Marathi)
• Shausha, shasha (Bengali)
• Kakdi (Oriya)
• Vellarikkay (Tamil)
• Dosakaya (Telugu)
• Vellari (Malayalam)
• Soutekayi (Kannada)
• Thabi (Manipuri)

4. Pumpkin

Botanical Name: Cucurbita pepo

Vegetable Names

• Kaddu,Kumda,Bhopla,Mitha-Kaddu,Kohada (Hindi)
• Kohala,Kala Bhopala (Marathi)
• Kohlu (Gujarati)
• Kumra, Meetha Kumbra (Bengali)
• Khakharu, Meetha Kokharu (Oriya)
• Parangi (Tamil)
• Budadegummadi, Budide-gummadi (Telugu)
• Bileegumbala,Boodugummadi (Kannada)
• Kumplanna, Kumapalm (Malayalam)
• Paarimal (Kashmiri)
• Mairen (Manipuri)
• Rangalao (Assmese)
• Sitaphal, Halwa kaddu (Punjabi)

5. Beetroot

Botanical Name: Beta vulgaris

Vegetable Names

• Chukandar (Hindi)
• Biitt (Marathi)
• Beet (Tamil)
• Beetroot (Telugu)

6. Brinjal

Botanical Name: Solanum melongena

Vegetable Names

• Eggplant (English)
• Baingan (Hindi)
• Vange (Marathi)
• Ringna (Gujarati)
• Begun (Bengali)
• Baigana, Baigan (Oriya)
• Kathirikai (Tamil)
• Vankaya, Sannvankaya (Telugu)
• Gulla, Badanekai (Kannada)
• Vazhuthananga (Malayalam)
• Waangum (Kashmiri)
• Bataun, Baingan (Punjabi)

7. Apple Gourd/Indian Squash

Botanical Name: Praecitrullus fistulosus

Vegetable Names

• Tinda (Hindi)
• Tendli, Bimbi, Kondvalli, Dhemase (Marathi)
• Tinsa (Gujarati)
• Lau (Bengali)
• Pinju Poosani (Tamil)
• Chinna Gummadikay (Telugu)
• Ney Kumbalanga (Malyalam)

8. Capsicum

Botanical Name: Capsicum annuum

Vegetable Names

• Shimla Mirch (Hindi)
• Dobli Mirch (Marathi)
• Shimla Mirch (Bengali)
• Kudamilagai (Tamil)
• Capsicum (Telugu)
• Kuda Mulagu (Malayalam)
• Donne Menasinakaayi (Kannada)
• Simla Mirch (Punjabi)

9. Cauliflower

Botanical Name: Brassica oleracea var. botrytis

Vegetable Names

• Gobhi, Phoolgobhi (Hindi)
• Phulakobi (Marathi)
• Phulakapi (Bengali)
• Kalihpilavar(Tamil)
• Kaliphlavar (Telugu)
• Hukosu (Kannada)
• Kealiphlavar (Malyalam)

It is a member of the Brassicaceae family, which also includes other vegetables such as broccoli, cabbage, and kale. Cauliflower is known for its white, flower-shaped head, which is made up of tightly packed clusters of immature flower buds. It is a versatile vegetable that can be roasted, boiled, steamed, or even mashed as a low-carb alternative to mashed potatoes

10. Drumsticks

Botanical Name: Moringa oleifera

Vegetable Names

• Sehjana (Hindi)
• Shevga, Shengul, Badaga (Marathi)
• Mitho Saragavo (Gujarati)
• Sajane (Bengali)
• Sajana (Oriya)
• Murungai (Tamil)
• Mochakamu, Mulaga (Telugu)
• Guggala, Mochaka mara (Kannada)
• Muringai (Malayalam)
• Shajna (Manipuri)
• Sohanjna (Punjabi)
• Chajina (Assamese)

It is a fast-growing, drought-resistant vegetable that is widely cultivated in tropical and subtropical regions for its nutritious leaves, seeds, and long, slender pods, which are commonly known as drumsticks. Drumsticks are a good source of vitamins, minerals, and antioxidants and are known for their potential health benefits, such as improving digestion and reducing inflammation.

11. Peas

Botanical Name: Pisum sativum

Vegetable Names

• Matar (Hindi)
• Vatane (Marathi)
• Patana (Gujarati)
• Matar (Bengali)
• Pattani (Tamil)
• Gundusanighelu, Pantanlu (Telugu)
• Batgadle, Bahtahna (Kannada)
• Pattani (Malayalam)

It is a species of plant in the Fabaceae family, which also includes other legumes such as beans, lentils, and chickpeas. Peas are known for their small, round shape and sweet, starchy taste. They are a popular vegetable that can be eaten raw or cooked in various dishes, including soups, stews, and salads.

12. Spinach

Botanical Name: Spinacia oleracea

Vegetable Names

• Palak (Hindi)
• Palaka (Marathi)
• Saka (Bengali)
• Poi (Oriya)
• Keerai (Tamil)
• Palakura (Telugu)
• Soppu (Kannada)
• Cira (Malayalam)
• Paleng (Assamese)

This is a leafy green vegetable that belongs to the Amaranthaceae family, which also includes other vegetables such as beets and chard. Spinach is known for its dark green, nutrient-dense leaves, which are commonly used in salads, soups, and other dishes.

Read About Kinds of Spinach here!

13. Potato

Botanical Name: Solanum tuberosum

Vegetable Names

• Alu, Aloo (Hindi)
• Batata (Marathi)
• Batakani (Gujarati)
• Alu (Bengali)
• Bilati (Oriya)
• Urulai (Tamil)
• Bangaladumpa (Telugu)
• Alugadde (Kannada)
• Urulakkilann (Malayalam)
• Olu (Kashmiri)

It is a starchy, underground tuber that belongs to the Solanaceae family, which also includes other vegetables such as tomatoes and eggplants. Potatoes are a popular vegetable that can be boiled, mashed, fried, or roasted and are known for their versatile flavor and texture.

14. Tomato

Botanical Name: Solanum lycopersicum

Vegetable Names

• Tamatar (Hindi)
• Tometo (Marathi)
• Tametam (Gujrati)
• Tameto (Bengali)
• Takkali (Tamil)
• Tomatos (Telugu)
• Tomayatoes (Kannada)

It is widely used as a vegetable in cooking and is a member of the nightshade family, Solanaceae. Tomatoes come in various sizes and colors, ranging from small cherry tomatoes to large beefsteak tomatoes and can be red, yellow, orange, or even green when unripe.

Check Out How to Cultivate Off Season Tomatoes in Greenhouse in India here!

15. Onions

Botanical Name: Allium cepa

Vegetable Names

• Pyaz (Hindi)
• Kanda (Marathi)
• Dungali (Gujarati)
• Pemyaja (Bengali)
• Piaja (Oriya)
• Venkayam (Tamil)
• Ullipaya (Telugu)
• Irulli (Kannada)
• Ulli (Malayalam)
• Ganda (Kashmiri)

It is a bulb-shaped vegetable that belongs to the Alliaceae family, which also includes other vegetables such as garlic, leeks, and chives. Onions are known for their pungent taste and distinctive aroma and are widely used in cooking around the world. They come in various colors, including white, yellow, and red, and can be eaten raw or cooked in various dishes, including soups, stews, and salads.

16. Garlic

Botanical Name: Allium sativum

Vegetable Names

• Lahsan, Lahsun, (Hindi)
• Lasuna (Marathi)
• Lasana (Gujarati)
• Rasuna (Bengali)
• Acanam (Tamil)
• Velluli (Telugu)
• Belluli (Kannada)
• Vellulli (Malayalam)
• Chanam (Manipuri)
• Naharu (Assamese)
• Purunvar (Mizo)

17. Coriander/Cilantro

Botanical Name: Coriandrum sativum

Vegetable Names

• Dhaniya (Hindi)
• Kothimbira (Marathi)
• Dhana (Gujarati)
• Dhane (Bengali)
• Kotthu Malli (Tamil)
• Kottimira (Telugu)
• Kottambari (Kannada)
• Malli (Malayalam)
• Phadigom (Manipur)
• Daanival (Kashmiri)

It is a herb that belongs to the Apiaceae family, which also includes other herbs such as parsley and dill. Coriander is known for its distinctively fragrant leaves, which are commonly used in cooking around the world to add flavor and aroma to various dishes, including curries, soups, and stews. The seeds of the coriander plant are also used as a spice in many cuisines and are known for their sweet, citrusy flavor.

Read About Growing Coriander At Home here!

18. Cabbage

Botanical Name: Brassica oleracea var. capitata

Vegetable Names

• Band Gobhi (Hindi)
• Kobi (Marathi)
• Kobi, Kobij (Gujarati)
• Bnadhakopi (Bengali)
• Kovicu (Tamil)
• Kosu (Telugu)
• Elekosu (Kannada)
• Muttkkoos (Malayalam)

It is a leafy vegetable that belongs to the Brassicaceae family, which also includes other vegetables such as broccoli and cauliflower. Cabbage is known for its tightly packed, rounded leaves and comes in various colors, including green, red, and white. It is commonly used in cooking around the world and is a popular ingredient in salads, soups, and stews.

19. Green Chilli

Botanical Name: Capsicum annuum

Vegetable Names

• Hari Mirch (Hindi)
• Hiravya mircaya (Marathi)
• Kamka Lanka (Bengali)
• Mulaga (Tamil)
• Paccimirchi (Telugu)
• Hasiru menasinakayi (Kannada)
• Pacha Mulagu (Malayalam)
• Morok (Manipuri)

Green chilies are unripe chili peppers that are typically green in color and are known for their spicy and pungent flavor. They are commonly used in cooking around the world, particularly in South Asian and Mexican cuisines, and are used to add heat and flavor to various dishes, including curries, sauces, and salsas.

20. Lemon

Botanical Name: Citrus Aurantifolia

Vegetable Names

• Neembu (Hindi)
• Limbu (Marathi)
• Limboo (Gujarati)
• Lebur (Bengali)
• Lembu (Oriya)
• Kaipa Naranga, Elumicham Pazham (Tamil)
• Nimma Pandu (Telugu)
• Nimbe (Kannada)
• Naranga, Cherunaranga (Malayalam)
• Nyomb (Kashmiri)
• Nimbha, Galgal (Punjabi)

It belongs to the Rutaceae family and is known for its sour and acidic taste. These are commonly used in cooking and as flavoring agents in various dishes, including desserts, salads, and beverages. They are a good source of vitamin C, as well as other vitamins and minerals, including potassium and vitamin B6.

Check Out How to Grow Tons of Lemon in Pot here!

21. Jackfruit

Botanical Name: Artocarpus heterophyllus

Vegetable Names

• Kathal (Hindi)
• Phanasa (Marathi)
• Lava (Gujarati)
• Bhalabasa (Bengali)
• Palappalam (Tamil)
• Panasa (Telugu)
• Jak Phrut (Kannada)
• Cakka (Malayalam)

It belongs to the Moraceae family, which also includes other fruits such as figs and mulberries. Jackfruit is known for its large size and distinctive flavor, which is sweet and fruity with a slightly musky aroma. It is commonly used in cooking around the world, particularly in South and Southeast Asian cuisines, and is used in both savory and sweet dishes, including curries, stews, and desserts.

22. Okra

Botanical Name: Abelmoschus Esculentus

Vegetable Names

• Bhindi (Hindi)
• Bhendi (Marathi)
• Bhinda (Gujarati)
• Dherasa, Bhindi (Bengali)
• Bhendi (Oriya)
• Vendakai, Vendai (Tamil)
• Benda Kayi (Telugu)
• Bendakai, Bende (Kannada)
• Vendakka (Malayalam)
• Bindu (Kashmiri)
• Bhindi (Punjabi)

It is a vegetable that belongs to the Malvaceae family, which also includes other vegetables such as cotton and hibiscus. Okra is known for its elongated, pod-like shape and is commonly used in cooking around the world. It is used to add a thickening agent to soups and stews and is also used in various dishes, including curries and stir-fries.

23. Ridged Gourd

Botanical Name: Luffa acutangula

Vegetable Names

• Jhimani, Karviturai, Turai (Hindi)
• Kadvi ghisoli (Gujarati)
• Divali, Dadudodaka (Marathi)
• Titorai,Titojhinga (Bengali)
• Peyppirkam,Akacavaeni (Tamil)
• Adavibira,Chedubira (Telugu)
• Kahire,Naagadaali (Kannada)
• Athanga (Malayalam)

It is a tropical vegetable that belongs to the Cucurbitaceae family. The ridged gourd is also known by other names such as angled luffa, Chinese okra, and ridged melon. It is characterized by its long, cylindrical shape with ridges running along its length. The skin is typically green and turns yellow as it ripens.

24. Turnip

Botanical Name: Brassica rapa subsp. rapa

Vegetable Names

• Shalgam (Hindi)
• Salgam (Marathi)
• Salagama (Gujarati)
• Olkopi (Bengali)
• Tarnip (Tamil)

It is a root vegetable that belongs to the Brassicaceae family, which also includes other vegetables such as broccoli and cabbage. Turnips are characterized by their round shape and white or yellowish flesh with a slightly sweet and peppery flavor. They can be boiled, roasted, mashed, or used in soups and stews. They are a good source of vitamins and minerals, particularly vitamin C, vitamin K, and potassium.

Check Out the 22 Best Winter Vegetables to Grow in Pots in India here!

25. Sweet Potato

Botanical Name: Ipomoea batatas

Vegetable Names

• Shakarkand (Hindi)
• Kanamgi (Marathi)
• Ratalu (Gujarati)
• Misti alu (Bengali)
• Kandamula (Oriya)
• Sarkaraivallikizangu (Tamil)
• Genusu (Telugu)
• Sihigensu (Kannada)
• Madhurakkilannu (Malayalam)
• Mangra (Manipuri)
• Ronga aloo (Assamese)

This vegetable belongs to the Convolvulaceae family, which also includes other vegetables such as morning glory and bindweed. Sweet potatoes are characterized by their elongated shape and orange or yellowish flesh with a sweet taste. They can be boiled, baked, roasted, mashed, or used in pies and casseroles.

26. Pointed Gourd

Botanical Name: Trichosanthes dioica

Vegetable Names

• Parval (Hindi)
• Parval (Marathi)
• Patola (Gujarati)
• Patol (Bengali)
• Parwal (Oriya)
• Kambupudala (Tamil)
• Kommu Potla (Telugu)
• Kaadu Padaval (Kannada)
• Parval (Malayalam)

It is a tropical vegetable that belongs to the Cucurbitaceae family and is characterized by its slender, cylindrical shape with pointed ends and a light green color. It is also known for its potential health benefits, such as improving digestion and reducing inflammation.

Check Out What is Parwal Vegetable here!

27. Curry leaves

Botanical Name: Murraya koenigii

Vegetable Names

• Kari Patta (Hindi)
• Kudianim (Marathi)
• Barsunga (Bengali)
• Lesunadando (Oriya)
• Kaeivepillai (Tamil)
• Karepaku (Telugu)
• Gandhabevu (Kannada)
• Kareapela (Malayalam)
• Bishahari, Narasingha (Assamese)

Curry leaves are a popular herb used in South Asian cuisines, particularly in Indian and Sri Lankan cuisines. They are characterized by their small, green, shiny, and pointed leaves and a strong aromatic flavor. Curry leaves are often used in cooking to add flavor and aroma to dishes such as curries, rice dishes, and chutneys.

28. Eddoe/ Colocasia

Botanical Name: Colocasia antiquorum

Vegetable Names

• Arwi, Arbi, Alooka, Mankanda (Hindi)
• Alu-che-Deth, Alukand (Marathi)
• Arbi, Alavu (Gujarati)
• Kochu, Guan (Bengali)
• Sarunada, Manasaru (Oriya)
• Cheppanthandu (Tamil)
• Cham Kadda (Telugu)
• Chembin Thandu / Chembin Thal (Malayalam)
• Kesu Dantu, Kesave,Manaka (Kannada)
• Arvi (Punjabi)

This vegetable belongs to the Araceae family, which also includes other vegetables such as taro and yams. Eddoe is characterized by its starchy, white or purple flesh, and a slightly sweet, nutty flavor. It is a good source of vitamins and minerals, particularly vitamin C, dietary fiber, and potassium.

29. Cluster Beans

Botanical Name: Cyamopsis tetragonoloba

Vegetable Names

• Guar, Gawar fali, Guwar (Hindi)
• Bawachi, Gavar (Marathi)
• Gavar, Guvar (Gujrati)
• Jhar sim (Bengali)
• Guanra chhuim, shimba (Oriya)
• Kottavarai (Tamil)
• Goru-chikkudu-kaya (Telugu)
• Gori Kaayi (Kannada)
• Kothavara (Malayalam)

• Chana (Hindi)
• Chanaka(Sanskrit)
• Kondaikadalai (Tamil)
• Chanagalalu (Telgu)
• Chole (Punjabi)
• Chana (Marathi)

Botanical Name: Trigonella foenum-graecum

Vegetable Names

• Methi (Hindi)
• Methika (Sanskrit)
• Vendhayam (Tamil)
• Mentulu (Telgu)
• Methio (Gujrati)

Fenugreek leaves are a green leafy vegetable that belongs to the Fabaceae family. Their small, oblong shape and slightly bitter taste with a distinct aroma is their main feature. They are a good source of vitamins and minerals, particularly vitamin C, vitamin K, and iron. They are also known for their potential health benefits, such as improving digestion and reducing inflammation.

Check out How to Grow Methi in Water here!

34. Yardlong beans

Botanical Name: Vigna unguiculata subsp. sesquipedalis

Vegetable Names

• Chauli (Hindi)
• Durva (Sanskrit)
• Beans Thottakai (Tamil)
• Chengalu (Telgu)
• Long (Punjabi)
• Bopali (Marathi)
• Lila Chola (Gujrati)

Yardlong beans are a type of legume that belongs to the Fabaceae family, which also includes other vegetables such as peas and beans. Yardlong beans are characterized by their long, narrow shape and green color, which can grow up to 1 meter in length. They are a good source of vitamins and minerals, particularly vitamin C, vitamin A, and iron. They are also high in dietary fiber and low in calories, making them a healthy addition to a balanced diet.

35. Green Gram

Botanical Name: Vigna radiata

Vegetable Names

• Moong (Hindi)
• Mudgah (Sanskrit)
• Pachai Payaru (Tamil)
• Pesarapappu (Telgu)
• Mug (Marathi)

Green gram belongs to the Fabaceae family and is famous for its small, oval shape and green color. It is a good source of vitamins and minerals, particularly folate, iron, and magnesium. Green gram is known for its potential health benefits, such as reducing the risk of heart disease and promoting digestive health. It is also a good option for people following a vegan or vegetarian diet.

36. Carrot

Botanical Name: Daucus carota

Vegetable Names

• Gajar (Hindi)
• Grinjani (Sanskrit)
• Karadai (Tamil)
• Kyaret (Telgu)

It is a member of the Apiaceae family. They are bright orange in color and have a sweet, crunchy taste. They are a popular vegetable that is used in soups, stews, and salads. Carrots are a good source of vitamins and minerals, particularly vitamins. They are known for their potential health benefits, such as improving eye health, boosting the immune system, and reducing the risk of certain diseases such as cancer and heart disease.

37. Raw Banana

Botanical Name: Musa acuminata

Vegetable Names

• Kela (Hindi)
• Kadali (Sanskrit)
• Vazhaippazham (Tamil)
• Aratipandu (Telugu)
• Kola (Bengali)

Raw banana is a type of banana that is typically used in cooking rather than eating raw. They are starchy, have a firm texture, and are green in color. They are used to make dishes such as curries, stir-fries, and chips.

Raw bananas are a good source of dietary fiber, vitamins, and minerals, particularly vitamin C, vitamin B6, and potassium. They are also low in fat and calories, making them a healthy addition to a balanced diet.

38. Ginger

Botanical Name: Zingiber officinale

Vegetable Names

• Adrak (Hindi)
• Aardrakam (Sanskrit)
• Inji (Tamil)
• Allam (Telugu)
• Ale (Marathi)
• Aadu (Gujrati)
• Ada (Bengali)

It is a popular spice used in cooking Indian cuisine. Ginger is famous for its pungent, spicy flavor and strong aroma. It is commonly used to add flavor to various dishes, such as curries, stir-fries, and baked goods.

In addition to its culinary uses, ginger is also known for its potential health benefits. It has anti-inflammatory properties and may help alleviate symptoms of nausea, morning sickness, and menstrual pain.

39. Mint

Botanical Name: Mentha

Vegetable Names

• Pudina (Hindi)
• Pudinah (Samskrit)
• Putina (Tamil)
• Phudino (Gujrati)

It belongs to the family Lamiaceae, which also includes other herbs such as basil, rosemary, and thyme. There are many different varieties of mint, including peppermint, spearmint, and chocolate mint, among others. Mint is characterized by its strong, refreshing aroma and cooling sensation.

40. Cucumber root

Botanical Name: Cucumis sativus

Vegetable Names

• Kachri (Hindi)
• Karkati ( Sanskrit)
• Vellarikkai mulikai (Tamil)
• Pattalu Kunkarakaya (Telugu)
• Kakdiche jhad (Marathi)

The cucumber root is a widely cultivated plant that belongs to the gourd family, Cucurbitaceae. They are low in calories and rich in water, making them a refreshing and hydrating vegetable. They are also a good source of vitamins C and K, as well as several minerals such as potassium and magnesium.

41. Kidney Beans

Botanical Name: Phaseolus vulgaris

Vegetable Names

• Rajma (Hindi)
• Rajmah (Sanskrit)
• Payaru (Tamil)
• Rajma pappu (Telugu)

Kidney beans, also known as red kidney beans, are a type of legume that belongs to the family Fabaceae. They are widely used in Indian dishes. Kidney beans are known for their kidney-like shape and reddish-brown color, and they are a good source of protein, fiber, and essential nutrients such as iron, potassium, and folate.

42. Indian Gooseberry

Botanical Name: Emblica officinalis

Vegetable Names

• Amla (Hindi)
• Amalkam (Sanskrit)
• Nellikai (Tamil)
• Nelluri usiri (Telugu)
• Avala (Marathi)
• Amlaki (Bengali)

Indian gooseberry, also known as amla, is a fruit-bearing tree native to the Indian subcontinent. It is highly valued for its medicinal and nutritional properties. The fruit is small and greenish-yellow in color, and it has a tart and bitter taste. Indian gooseberry is rich in vitamin C and contains several other antioxidants.

It is often used in Ayurvedic medicine and is also a popular ingredient in many Indian dishes, such as pickles, chutneys, and juices. It is also commonly consumed in powder or capsule form as a dietary supplement.

43. Holy Basil

Botanical Name: Ocimum tenuiflorum

Vegetable Names

• Tulsi (Hindi)
• Tulasi (Sanskrit)
• Thulasi (Tamil)
• Tulshi (Marathi)

It is an herb that is native to India and Southeast Asia and is highly valued in Ayurvedic medicine for its medicinal properties. Holy Basil has a strong aroma and a slightly spicy and bitter taste.

It is often consumed in tea and is believed to have several health benefits, such as reducing stress, boosting immunity, and improving digestion. It is also used in various dishes in Indian cuisine for its flavor and nutritional value.

44. Red Chili

Botanical Name: Capsicum annuum

Vegetable Names

• Lal Mirch (Hindi)
• Raktamareechika (Sanskrit)
• Sivappu milagai (Tamil)
• Errati mirapakaya (Telugu)
• Lal marchu (Gujrati)
• Lal lanka (Bengali)

Red chili, also known as chili pepper, has its own unique taste and spiciness. It is commonly used in cuisines all over the world for its flavor and heat. Red chili contains a compound called capsaicin, which is responsible for its spiciness and also has several health benefits.

45. Soya

Botanical Name: Glycine max

Vegetable Names

• Soya (Hindi)
• Soma (Sanskrit)
• Soya (Telugu)
• Soyabean (Marathi)

Soya is an excellent source of protein and is commonly used as a substitute for meat in vegetarian and vegan diets. It is also rich in several essential vitamins and minerals, including iron, calcium, and vitamin C.

Soya is consumed in various forms, such as tofu, tempeh, soy milk, and edamame. It is also used to produce several processed foods, such as meat substitutes, energy bars, and protein shakes.

Read About 13 Popular Types of Beans in India here!

46. Gahat

Botanical Name: Macrotyloma uniflorum

Vegetable Names

• Kulattha (Sanskrit)
• Kattu (Tamil)
• Kulatha (Telugu)
• Kalaite (Punjabi)
• Kulith (Marathi)
• Kulith (Gujrati)

Gahat, also known as horse gram, is a legume that is widely grown in India and other parts of Southeast Asia. It is a rich source of protein, fiber, and several essential vitamins and minerals, including iron, calcium, and phosphorus. It is often used in traditional Indian and Ayurvedic medicine to treat various health conditions, such as asthma, kidney stones, and diabetes.

47. Indian Cottage Cheese

Botanical Name: Cottage Cheese

Vegetable Names

• Chena (Hindi)
• Seemai Kilangu (Tamil)
• Cheema Vepu (Telugu)
• Shevga(Marathi)
• Shevag (Gujrati)
• Shim (Bengali)

Indian cottage cheese is widely used in Indian cuisine. It is made by curdling milk with lemon juice or vinegar, and then straining the curds to remove the whey. The resulting cheese is then pressed to form a block, which can be sliced or diced and used in various dishes. It is a rich source of protein, calcium, and other essential nutrients.

48. Fenugreek Leaves

Botanical Name: Trigonella foenum-graecum L.

Vegetable Names

• Kasoori Methi (Hindi)
• Meshashringi (Sanskrit)
• Vendhayam Poo (Tamil)
• Ullipayi Puvvu (Telugu)

Fenugreek leaves are an important ingredient in Indian cuisine. They are the leaves of the fenugreek plant and have a distinctive bitter taste and a strong aroma. They are also used to make a popular snack called methi na gota, which is made by deep-frying a batter of chickpea flour and fenugreek leaves.

49. Cashew

Botanical Name: Anacardium occidentale

Vegetable Names

• Kaju (Hindi)
• Mundhiri Paruppu (Tamil)
• Jeedipappu (Telugu)
• Kaju (Punjabi)

Cashew is actually the seed of the cashew fruit, which is a small, pear-shaped fruit that grows on the cashew tree. The cashew nut is encased in a hard outer shell that must be removed before being eaten. Cashews are a popular ingredient in many cuisines.

50. Ivy Gourd

Botanical Name: Coccinia grandis

Vegetable Names

• Tindora (Hindi)
• Tundikeri (Sanskrit)
• Kovakka (Tamil)
• Dondakaya (Telugu)
• Tondli (Marathi)
• Kunduri (Gujrati)
• Tondali (Oriya)

Ivy gourd is a tropical vine that is native to Asia and is widely grown in India, China, and Southeast Asia. It produces small, oblong fruits that are typically green in color and have a slightly bitter taste. The plant is also known for its ornamental value, and is sometimes grown as a decorative vine.

51. Lotus Stem

Botanical Name: Nelumbo nucifera.

Vegetable Names

• Kamal Kakdi (Hindi)
• Utpala-kand (Sanskrit)
• Kamalai Thandu (Tamil)
• Tamara Gedda (Telugu)
• Kamala kandha (Orisi)

52. Kale

Botanical Name: Brassica oleracea var. acephala.

Vegetable Names

• Kale Karamsaag (Hindi)
• Karamsaag (Sanskrit)
• Keerai (Tamil)
• Aaku Koora (Telugu)
• Karam (Marathi)
• Kalo Shaak (Bengali)

Kale is a leafy green vegetable that is part of the Brassica family, which also includes broccoli, cabbage, and Brussels sprouts. It is known for its curly or flat leaves and has a slightly bitter and earthy taste. Kale is a nutrient-dense food that is high in vitamins A, C, and K, as well as calcium, iron, and antioxidants. It can be enjoyed raw in salads, sautéed as a side dish, or blended into smoothies.

Check Out How to Grow Kale on Your Patio or Balcony here!

53. Lamb’s Quarters

Botanical Name: Chenopodium album

Vegetable Names

• Bathua (Hindi)
• Chandan betu (Sanskrit)
• Paruppukkirai (Tamil)
• Peddapaala Koora (Telugu)
• Bathua (Punjabi)
• Chakwat (Marathi)
• Chakvadi (Gujrati)
• Pui Shaak (Bengali)

Lambs quarter is a plant species in the family Amaranthaceae. It is also known as white goosefoot, pigweed, or fat-hen. Lambs quarter is a weedy annual plant that can grow up to 6 feet tall and has leaves that are shaped like a diamond or a goose’s foot.

54. Yam

Botanical Name: Dioscorea alata

Vegetable Names

• Suran (Hindi)
• Senai kizhangu (Tamil)
• Kanda ginjalu (Telugu)
• Jimikand (Punjabi)
• Paniphala (Orisi)

Yam is the common name for many plant species in the genus Dioscorea, which are grown for their edible tubers. Yams are a staple food in many cultures and have a rough, bark-like exterior and can range in size from small, round tubers to large, elongated ones. It is important to note that yams are not the same as sweet potatoes, although the terms are often used interchangeably in some countries.

55. Spring Onion

Botanical Name: Allium fistulosum

Vegetable Names

• Hare Pyaaz (Hindi)
• Palandu (Sanskrit)
• Vengayathaal (Tamil)
• Vulli Kada (Telugu)
• Kandyachi paat (Marathi)
• Vengay Nu Paan (Gujrati)

Spring onions are a type of onion with long green stalks and small white bulbs. They are harvested before the bulb fully develops, giving them a milder flavor than mature onions. They can be eaten raw or cooked and add a fresh, mild onion flavor to dishes.

56. Cluster Beans

Botanical Name: Cyamopsis tetragonoloba

Vegetable Names

• Gwar Fali (Hindi)
• Goruchan (Sanskrit)
• Kothavarangai (Tamil)
• Goru chikkudu (Telugu)
• Gwar Fali (Punjabi)
• Gavran Phali (Marathi)
• Goramara (Gujrati)
• Guar (Bengali)

Cluster beans are commonly grown in India and some other parts of Asia. They are long, slender, and green and grow in clusters on the plant.

Cluster beans are a good source of protein, fiber, and various vitamins and minerals, including iron and calcium. They are relatively easy to grow and are well adapted to dry and arid regions.

Read Everything About Growing Cluster Beans here

57. Mushroom

Botanical Name: Agaricus bisporus

Vegetable Names

• Dhatrikuksa (Sanskrit)
• Kaalan (Tamil)
• Dhooma gadda (Telugu)
• Khumb (Punjabi)
• Kukurmutta (Marathi)
• Gujarati: Mashru

58. Natal Plum

Botanical Name: Carissa macrocarpa

Vegetable Names

• Karonda (Hindi)
• Karavellaka (Sanskrit)
• Naaval Pazham (Tamil)
• Karamardaka (Telugu)
• Karamda (Punjabi)
• Karvanda (Marathi)

Natal plum is a small, evergreen shrub that is grown for its edible fruit, which is small and round with a bright red to purple color when ripe. The fruit has a slightly sweet and tangy flavor, and can be eaten raw or used to make jams, jellies, and sauces.

59. Corn

Botanical Name: Zea mays

Vegetable Names

• Makka (Hindi)
• Mokka (Tamil)
• Mokkajonna (Telugu)
• Makki (Punjabi)
• Bhutta (Bengali)

Corn is a type of cereal grain that is a staple food in many parts of the world. It is grown in many varieties, including yellow, white, and multi-colored kernels. It is a good source of carbohydrates, fiber, and some essential vitamins and minerals, such as thiamin and folate.

60. Celery

Botanical Name: Apium graveolens

Vegetable Names

• Ajamoda (Hindi)
• Vetrilai (Tamil)
• Ajmod (Telugu)
• Ajmoda (Marathi)
• Randhuni (Bengali)

Celery is a vegetable that belongs to the same family as carrots and parsley. It has long, fibrous stalks with leaves at the top and is commonly used in cooking for its crunchy texture and slightly bitter, herbaceous flavor.

Celery is a good source of fiber, vitamins C and K, and various minerals, such as potassium and folate. It is often used in salads, soups, stews, and as a snack with dips like hummus or peanut butter.

61. Chive

Botanical Name: Allium schoenoprasum

Vegetable Names

• Raktagandha (Sanskrit)
• Kuvalai (Tamil)
• Kiru Kanda (Telugu)
• Chiv (Punjabi)
• Palakpatta (Punjabi)
• Dungri Kanda (Gujrati)

Chives are a type of herb that belongs to the onion family. They have long, slender green leaves that are hollow and have a mild, onion-like flavor. Chives are a versatile herb used in many culinary dishes, including soups, stews, salads, and ga

62. Hog Plum

Botanical Name: Spondias mombin

Vegetable Names

• Ambasthaki (Sanskrit)
• Amra Pazham (Tamil)
• Ambazhama (Telugu)
• Amba (Punjabi)
• Amali (Gujrati)

This is a tropical vegetable and is small, oval-shaped, and has thin, yellow to orange skin. The flesh is juicy and tart, with a flavor similar to that of a plum or apricot. Hog plum is commonly eaten fresh, but can also be used to make jams, jellies, and sauces.

63. Green Mustard

Botanical Name: Brassica juncea

Vegetable Names

• Sarso (Hindi)
• Sarshapa (Sanskrit)
• Kadugu Keerai (Tamil)
• Avalu Koora (Telugu)
• Sarson (Punjabi)
• Mohari (Marathi)

Green mustard is a leafy green vegetable that belongs to the same family as kale and broccoli. It has broad, flat leaves that can be either dark green or purple and has a slightly bitter, mustard-like flavor. Green mustard is a good source of vitamins A and C, and various minerals such as calcium, iron, and potassium.

Read Everything About Using Mustard Cake here

64. Purslane

Botanical Name: Portulaca oleracea

Vegetable Names

• Khurdaani (Hindi)
• Lungi (Sanskrit)
• Khudraani (Punjabi)
• Golbhaji (Marathi)
• Luchi pata (Bengali)
• Paruppu (Tamil)
• Gangavalli (Telugu)

Purslane is a leafy green plant with thick, succulent leaves and small yellow flowers. It has a slightly sour, tangy flavor and a crunchy texture. It is high in omega-3 fatty acids, vitamins A, C, and B-complex, and minerals such as calcium, magnesium, and potassium.

65. Raddish Pods

Botanical Name: Raphanus sativus var caudatus

Vegetable Names

• Mooli ki phali (Hindi)
• Shveta roma (Sanskrit)
• Mooli de pods( Punjabi)
• Mulachi shendi (Marathi)
• Moolir podda (Bengali)

Radish pods, also known as radish seed pods or rat-tailed radishes, are the edible seed pods of the radish plant. They are long, thin, and cylindrical and range in color from green to purple. Radish pods have a mild, slightly spicy flavor and a crunchy texture, similar to green beans.

66. Mustard

Botanical Name: Brassica nigra

Vegetable Names

• Sarson (Hindi)
• Raajika (Sanskrit)
• Sarisa (Bengali)
• Katukkottai (Tamil)
• Avalu (Telugu)

Mustard is a plant that belongs to the Brassicaceae family, which also includes other vegetables like broccoli, cauliflower, and Brussels sprouts. It is commonly used as a spice and condiment, and its seeds are used to make mustard sauce. Mustard greens, the leaves of the mustard plant, are also edible and have a slightly peppery taste, similar to arugula or watercress.

67. Broccoli

Botanical Name: Brassica oleracea var. italica

Vegetable Names

• Brokali (Hindi)
• Haritabandhu (Sanskrit)
• Brokoli (Punjabi)
• Prokkoli (Tamil)
• Brokkoli (Telugu)

Broccoli is a cruciferous vegetable that is known for its green tree-like appearance and has a mildly bitter and earthy taste. Broccoli is a nutrient-dense food and is an excellent source of vitamin C, vitamin K, folate, and fiber. It also contains various minerals, such as calcium, iron, and potassium. Broccoli has many health benefits, including reducing the risk of cancer, improving digestion, and promoting heart health.

Check Out How to Grow Broccoli at Home in India here

68. Starfruit

Botanical Name: Averrhoa carambola

Vegetable Names

• Kamrakh (Hindi)
• Kṣīrapaktiḥ (Sanskrit)
• Sṭār Paḻam (Tamil)
• Sṭār Phrūṭ (Telugu)
• Kamaṭachī Phaḷē (Marathi)
• Kamrol Lankā (Bengali)
• Kamrakh (Punjabi)

Star fruit, also known as carambola, is a tropical fruit, named for its distinctive star shape, which is formed by the five ridges on its surface. Star fruit is typically yellow or green in color, and has a sweet and tangy flavor that is similar to a combination of apples, grapes, and citrus fruits. They can be eaten fresh or used in various dishes, such as salads, jams, juices, and desserts.

69. Bean Pods

Botanical Name: Phaseolus vulgaris

Vegetable Names

• Phaliyoṁ kī Khep (Hindi)
• Śalyākaḥ (Sanskrit)
• Pīn Toṭarpu (Tamil)
• Bīn Pāḍu (Telugu)
• Phalicē Śēṅgā (Marathi)
• Foli Shak (Bengali)
• Philoṁ dī pīṛ (Punjabi)

Bean pods are long, slender, and green or yellow in color and have a slightly sweet and crunchy taste. They are also a rich source of antioxidants, which can help protect against chronic diseases. Bean pods are often eaten cooked, either steamed, sautéed, or boiled, and can be served as a side dish or added to salads, stir-fries, and soups.

70. Potato

Botanical Name: Solanum tuberosum

Vegetable Names

• Shakarkand (Hindi)
• Śakarakandhaḥ (Sanskrit)
• Uruḷai Paḻam (Tamil)
• Ullipāya (Telugu)
• Ratāḷē Jhāḍ (Marathi)
• Ālu Dumur (Bengali)
• Shakarkaṇd (Punjabi)

71. Eggplant

Botanical Name: Solanum melongena

Vegetable Names

• Hindi: बैंगन (Baingan)
• Vṛntākam (Sanskrit)
• Katharikai (Tamil)
• Vankāya (Telugu)
• Vāṅgī (Marathi)
• Begun (Bengali)
• Baiṅgan (Punjabi)

Eggplant has smooth, glossy, and deep purple skin and creamy white flesh with small seeds. It has a slightly bitter taste and a meaty texture and is commonly used in many cuisines around the world, including Mediterranean, Middle Eastern, and Asian. It can be roasted, grilled, baked, or sautéed and is often used in dishes like moussaka, ratatouille, and baba ghanoush.

Check Out How to Grow Brinjal Plant in Pots here!

72. Amiya

Botanical Name: Mangifera indica.

Vegetable Names

• Amiya (Hindi)
• Amlavetas (Sanskrit)
• Ambīhā (Punjabi)
• Ambat chuka (Marathi)
• Puliyankira (Tamil)

This vegetable is a tropical that is native to South Asia but is now widely cultivated in other parts of the world. It is typically oval or oblong in shape, with thick, tough skin that ranges in color from green to yellow, orange, and red, depending on the variety. The flesh of the vegetable is juicy and sweet, with a distinctly tropical flavor, and is used for various culinary use.

73. Red Greens

Botanical Name: Amaranthus viridis

Vegetable Names

• Lal saag (Hindi)
• Lohitaakshi (Sanskrit)
• Laal bhaaji (Marathi)
• Lal shak (Bengali)
• Sivappu keerai (Tamil)

This vegetable is a type of leafy green with a reddish hue, such as red leaf lettuce, red spinach, or red chard. These plants are rich in nutrients such as vitamins A and C, iron, and antioxidants and are often used in salads, stir-fries, and other dishes.

74. Aubergine

Botanical Name: Solanum melongena.

Vegetable Names

• Baingan (Hindi)
• Vrinyaka (Sanskrit)
• Vaangi (Marathi)
• Katharikai (Tamil)

It is a member of the nightshade family, which also includes tomatoes, potatoes, and peppers. The vegetable is commonly used in cooking and is native to the Indian subcontinent. It has a distinctive oblong shape, with smooth, glossy, purple-black skin and white, spongy flesh that is mild in flavor and absorbs flavors well.

75. Arrowroot

Botanical Name: Maranta arundinacea

Vegetable Names

• Aaraarot (Hindi)
• Tirnavaluka (Sanskrit)
• Araarot (Marathi)
• Aeroorut (Bengali)
• Arroṭ (Telugu)

Arrowroot is a starchy, gluten-free flour that is extracted from the rootstock of several tropical plants. The flour is white and has a neutral taste, making it a versatile ingredient in cooking and baking. Arrowroot flour is often used as a thickener in sauces, gravies, and puddings, as well as in gluten-free baking, to add structure and texture to recipes.

76. Fava Beans

Botanical Name: Vicia faba

Vegetable Names

• Baakla (Hindi)
• Utpalya (Sanskrit)
• Bakla (Punjabi)
• Vaal paapadi (Marathi)
• Bakka lipayari kaaya (Telugu)

“Fava beans” (also known as “broad beans”) are a type of legume and have been cultivated for thousands of years for their nutritious seeds. These beans are large, flat, and green, with a tough outer skin that is usually removed before cooking. They have a nutty, buttery flavor and a smooth, creamy texture when cooked.

77. Cordia Myxa

Botanical Name: Cordia myxa

Vegetable Names

• Lasoda (Hindi)
• Karkatka (Marathi)
• Narkilanku (Tamil)
• Nerudu Pandu (Telugu)
• Garamana (Punjabi)

Cordia myxa is a species of flowering tree in the borage family, Boraginaceae, that is commonly known as the “lukewarm tree” or “Assyrian plum.” The tree produces small, yellow, or white flowers that are followed by edible, spherical fruits that are about the size of a cherry. The fruit has a sweet, sour, and slightly astringent taste and is used in various culinary applications, including in chutneys, jams, and desserts.

Check Out 15 Types of Berries in India here!

78. Edamame

Botanical Name: Glycine max

Edamame is a preparation of immature soybeans that are still in the pod. It is a popular dish in Japanese cuisine and is often served as a snack or appetizer. The soybeans are boiled or steamed and then salted and can be eaten either hot or cold. It is a good source of protein, fiber, vitamins, and minerals and is also low in fat and calories.

79. Artichoke

Botanical Name: Cynara cardunculus var. scolymus

Vegetable Names

• Shatavari (Sanskrit)
• Shatavar (Hindi)
• Kanthal (Bengali)
• Kodil Pundu (Tamil)
• Kanthaal (Punjabi)

Artichoke is a type of thistle plant that is grown for its edible flower buds. The edible part of the artichoke is the large, fleshy flower bud, which is typically harvested before it blooms. The bud has a tough outer layer of leaves that are usually removed, leaving the tender, meaty heart and stem. Artichokes are a good source of fiber, vitamins, and minerals and are low in calories.

80. Raw Papaya

 

Botanical Name: Carica papaya

Vegetable Names

• Kacha Papita (Hindi)
• Eranda (Sanskrit)
• Pempe (Bengali)
• Pappalikai (Tamil)
• Bodi Pappu (Telugu)

Raw papaya refers to the unripe or green fruit of the papaya tree. The flesh of the raw papaya is firm and crunchy, with a slightly sweet and mildly bitter taste. It is a good source of fiber, vitamin C, and other essential nutrients. Raw papaya is also used in traditional medicine to aid digestion, containing enzymes that help break down proteins.

81. Amarnath

Botanical Name: Amaranthus

Vegetable Names

• Rajgira (Sanskrit)
• Chaulai ke patte (Hindi)
• Lal Shak (Bengali)
• Mulai Keerai (Tamil)
• Totakura (Telugu)
• Chaulai da patta (Punjabi)

These are the leaves of the amaranth plant, which is a group of over 60 different species of plants that are cultivated for their edible leaves, seeds, and stems. The leaves are highly nutritious, containing high levels of vitamins A, C, and K, as well as minerals like calcium, iron, and magnesium. They are also a good source of antioxidants and anti-inflammatory compounds.

82. Kohlrabi

Botanical Name: Brassica oleracea 

Vegetable Names

• Nolakol (Sanskrit)
• Ganth Gobhi (Hindi)
• Nolkhol (Bengali)
• Noolkosu (Tamil)
• Nooka kura (Telugu)

The vegetable belongs to the cabbage family. The kohlrabi bulb has a pale green to purple color and a round or slightly flattened shape, with a texture that is similar to that of an apple. The flesh is crisp and juicy, with a mildly sweet and nutty flavor. Kohlrabi is a good source of dietary fiber, vitamins C and K, and minerals such as potassium and copper.

Check Out How to Grow Kohlrabi in India here!

83. Bamboo Shoots

Botanical Name: Bambusa vulgaris

Vegetable Names

• Vamshalochan (Sanskrit)
• Bans ke tane (Hindi)
• Bansh Shak (Bengali)
• Moongil (Tamil)

Bamboo shoots are the edible shoots of bamboo plants. They are young, tender growths that emerge from the ground and can grow several inches daily. Bamboo shoots have a crisp texture and a mildly sweet and nutty flavor. They are low in calories and high in fiber, vitamins, and minerals, including vitamin B6, potassium, and manganese. They can be eaten raw or cooked and are often used in stir-fries, soups, salads, and curries.

84. Elephant Foot Yam

Botanical Name: Amorphophallus paeoniifolius

Vegetable Names

• Jimikand (Hindi)
• Shukadala (Sanskrit)
• Semppu (Tamil)
• Chemadu gadda (Telugu)
• Suran (Punjabi)
• Ol kochu (Bengali)

Elephant foot yam is a tropical root vegetable that is commonly grown in Southeast Asia, India, and Africa. It is also known by several other names, including stink lily, elephant yam, and konjac. The yam is named after its large, cylindrical, and bulbous underground tuber, which can grow up to a meter in length and weigh up to 50 kilograms.

85. Arugula

Botanical Name: Eruca sativa

Vegetable Names

• Arugula (Hindi)
• Turandi (Sanskrit)
• Toka Aaku (Telugu)
• Turana (Punjabi)
• Tarkari Shak (Bengali)

It is a leafy green vegetable that is also known as rocket, roquette, or salad rocket. Arugula has long, narrow, lobed leaves that are dark green in color and have a peppery, slightly bitter taste. It is a good source of vitamins A, C, and K, as well as minerals such as calcium and potassium. Arugula is commonly used in salads but can also be cooked and used in various dishes, including pizzas, pasta, and sandwiches.

86. Zucchini

Botanical Name: Cucurbita pepo

Vegetable Names

• Turai (Hindi)
• Turai Phal (Sanskrit)
• Turaee (Punjabi)
• Dudhi Bhopla (Marathi)
• Jhinga (Bengali)
• Surai Kāy (Tamil)

This is a summer squash that is native to the Americas and has a cylindrical shape with smooth, dark green skin and a light-colored, creamy flesh that is soft and moist. Zucchini is a low-calorie vegetable that is high in fiber, vitamins, and minerals, including vitamin C, potassium, and magnesium. It is also a good source of antioxidants, such as lutein and zeaxanthin, which are important for maintaining eye health.

Read Zucchini in Different Indian Languages here!

87. French Beans

Botanical Name: Phaseolus vulgaris

Vegetable Names

• Faliya (Hindi)
• Lavaleekar (Sanskrit)
• Forasi Binasa (Bengali)

French beans, also known as green beans or string beans, are a type of vegetable that is commonly used in cooking. They are the unripe fruit of the bean plant and are harvested before the seeds inside have fully developed. French beans are long and slender with a crisp texture and a bright green color. They are a good source of vitamins and minerals, including vitamin C, vitamin K, folate, and potassium.

88. Pearl Onion

Botanical Name: Allium ampeloprasum var. sectivum

Vegetable Names

• Peral pyaaz (Hindi)
• Muktakuttaka (Sanskrit)
• Pandhara kanda (Marathi)
• Perl ulli (Telugu)

Pearl onions, also known as baby onions, are a type of small onion that are grown specifically for their small size. They are about the size of a marble, with thin, papery skin that is usually white or yellow. Pearl onions have a sweet and mild flavor and a crisp texture that makes them a popular ingredient in many dishes.

89. Sorrel

Botanical Name: Rumex acetosa

Vegetable Names

• Sorel (Hindi)
• Shallaki (Sanskrit)
• Sorl (Punjabi)
• Ghoda shepu (Marathi)
• Settini (Tamil)

Sorrel is a leafy green vegetable that is widely used in cooking, particularly in European and North African cuisine. It has a tart, lemony flavor that is similar to spinach or chard and is often used in salads, soups, and sauces. Sorrel is a good source of vitamins and minerals, including vitamin C, vitamin A, and iron.

90. Dandelion Greens

Botanical Name: Taraxacum

Vegetable Names

• Shvetacharvika (Sanskrit)
• Dandelion hare (Punjabi)
• Dandelion cha pane (Marathi)
• Tandiliyan greens (Tamil)

Dandelion greens are the leaves of the common dandelion plant that are a type of leafy green vegetable commonly used in salads, soups, and stir-fries. Dandelion greens have a slightly bitter and peppery taste, which is similar to arugula or radicchio.

91. Sugar Snap Peas

Botanical Name: Pisum sativum ‘Macrocarpon Group’

Vegetable Names

• Cheeni matar (Hindi)
• Ilmatak (Sanskrit)
• Chiniche vatane (Marathi)
• Sakkarai beans (Tamil)

They are a type of edible-podded pea that is characterized by its sweet and crunchy texture. The entire pod is edible, including the small peas inside, which are typically harvested when they are still young and tender. They are typically in season during the spring and early summer months and can be found fresh in most grocery stores. Sugar snap peas are a popular vegetable in many cuisines, including Chinese and Thai cuisine, where they are often used in stir-fried dishes.

92. English Peas

Botanical Name: Pisum sativum

Vegetable Names

• Matar (Hindi)
• Vatane (Marathi)
• Motor (Bengali)
• Batani (Telugu)

English peas, also known as garden peas or green peas, are a type of legume that is widely consumed as a vegetable. They are typically round and green, with a sweet and slightly starchy flavor. English peas are a good source of vitamins and minerals, including vitamin K, vitamin C, folate, and manganese. They are also high in dietary fiber and protein, making them a nutritious addition to any diet. They are typically in season during the spring and summer months and can be found fresh, frozen, or canned in most grocery stores.

Check Out How to Do Matar Ki Kheti in India here!

So, these were the Vegetable Names in Indian Languages. We hope you enjoyed the list! 

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