Indain vegetables

The Indian list of vegetable that is help your for getting knowledge about various vegetables.

1. Indian vegetables Prof. Pravin Rathod

2. Brinjal / Eggplant / Baigan The light purple to blackish purple color. Used widely for Indian dishes like, curries, barva baigan , kachadi , sambar , bhartas and so on.

3. Cabbage ( Bandh Gobi) White and greenish color. Rich in vitamin c widely used in western For salad, soups and some recipe (Chinese) Indian cookery dishes are bhajees , foogaths , thorans , and pulaos . .

4. Cauliflower (Pool Gogi ) Whitish in color, good amount of vitamins c. k and minerals Used for various soups and appetizers dishes in western cookery. the Indian dishes for pakoras , sabzi , bhujia , pulao , so on….

5. Cucumber ( keera / kakadi ) It is rich in vitamins like A, B and C Used for appetizers, accompaniments, cold soups, salads so on….. In Indian dishes like , kachumbers , raitas , so on…………

6. Ash gourd / Petha / Kohala Its contains Vitamin B1, Vitamin B3 and Vitamin C It is used for various dishes like soups , curries , dry subji , and sweet as well called petha .

7. Green Beans/ Farasbi Good source of vitamins like vitamin A, C, K, B6, and folic acid. It is used for various soup, curry, stew, salad, pulao , biryani dishes Also excellent used in Chinese and western cooking.

8. Beet Root Its has rich contain of iron. Excellent used in indain and western cooking for various dishes like, soups, stew, salads, sweet dish ( halwa , kheer ), pav bhaji . So on………

9. Capsicums/ Bell pepper Its very good amount of antioxidants agent . Used in various soups, stew, curries, pulao , salad, chutney, pickle, biryani . In western for grilled, roast, stir frying dishes used.

10. Bitter gourd/ karela / karle Rich in vitamin c , potassium, magnesium, ad iron. Used in various dry curries, salad, chutney, pickle. In western for grilled, roast, stir frying dishes used .

11. Bottle Gourd/ Lauki / Doodhi Bhopla Rich in vitamin c , potassium, magnesium, iron and high amount of water Used in various dishes like, soup, vegetable curries, raitas , halwas , chutney, pickle so on……..

12. Broad Beans - Fava Beans - Field Bean - Horse bean/ Val Excellent source of proteins ,carbohydrate, minerals and vitamins. Used in various vegetable preparation , curries, dry subji , salads, soups, pulao so on……….

13. Carrot/ Gajar Rich in vitamins A and B6 Uused in various dish like salad, sweets , soups, stew, curries, pickle, kheer , halwas , pulao , biryani so on…………

14. Cluster beans/ Gavar Good amount of vitamins A and C Used in various dish like salad, soups, stew, curries, pickle, rice preparation pulao , biryani so on…………

15. Corn / Bhutta / Makka Good amount of vitamins C, magnesium, potassium and fiber. Used in various dish like salad, soups, stew, curries, pickle, pudding, grilled, roast, rice preparation pulao , biryani so on…………

16. Curry Leaves/ kari patta / kadhi patta Good amount of vitamins A,C, B and E Used flavoring agent in various dish like soups, stew, curries, dal , pickle, rice preparation pulao , biryani so on…………

17. Drumstick/ Shing phali / Shevagyachi sheng Good amount of vitamins C,D and B6 Used n various dish like soups, stew, curries, dal , pickle, rice preparation so on…………

18. Green Chilly/ Hari Mirch / Hirvi Mirch Good amount of vitamins A, C, K, & B6 ,good amount of minerals, chilies are used almost every dish of course to give flavor and taste to dish, spiciness to dish by sauté, roast, grilled, fry so on………

19. Geen Peas/ Mutter/ Vatana Good amount of vitamins C, B6 B2, B1, Good amount of fiber & magnesium. Used in various dish like soups, stew, curries, dal , pickle, rice preparation , pulao , biryani , kabab , tikkas , chuteny , keema , pahv bhaji ,salads so on…………

20. Ivy Gourd/ Parval / Tindle Good amount of vitamins C, B2, B1,& C. Good amount of Calcium Used in various dish like soups, stew, curries, dal , pickle, rice preparation , pulao , chuteny , salads so on…………

21. Jackfrut / Kathal / Phanas Good amount or calories Used in various dish like soups, stew, curries, dal , chuteny , sweets ,salads so on…………

22. Lady finger/ Okra/ Bhindi Good amount of vitamins A & C. Good amount of Calcium, potassium, magnesium, & fiber. Used in various dish like soups, stew, curries, dal , dry bhaji , so on…………

23. Onion. Pyaj / Kanda Good amount of vitamins C, B6. This is used in various dish like soups, stew, curries, dal , pickle, rice preparation , pulao , chuteny , salads , breakfast so on………… Its is excellent choice in western and Indian cooking .

24. Potato/ Aloo / Batata Good amount of vitamins C, B6. This is used in various dish like soups, stew, curries, dry bhaji , dal , rasam rice preparation , pulao , chuteny , salads , breakfast , tikkas , kababs , so on………… Its is excellent choice in western and Indian cooking .

25. Pumpkin/ Kaddu / Bhopla Good amount of vitamins E,A, C, B6. This is used in various dish like soups, stew, curries, dry bhaji , dal , rasam rice preparation , pulao , chuteny , salads , sweet, breakfast , tikkas , kababs , so on………… 3. Western cooking also used for making pie, sweet pudding so on..

26. Horseradish/ Muli / Mula Good amount of vitamins B6, calcium, magnesium, potassium. This is used in various dish like soups, stew, chuteny , salads ,breakfast ( parathas ), pickles , so on………… 3. Western cooking have more choice for use it. 4. In India Punjab cuisine is extremely used.

27. Ridge Gourd/ Turai / Ghosavale Good amount of vitamins and fiber This is used in various dish like soups, stew, chutney, salads , curry, main subji , breakfast pakoras , so on…………

28. Snake Gourd/ chichinda / Padval Good amount of vitamins A & C This is used in various dish like soups, stew, chutney, salads , masala curry, sweet dish like kheer so on…………

29. Spinach/ Palak Good amount of vitamins B2, B6, B1, E & C. iron is excellent source in spinach This is used in various dish like soups, salads , masala curry, stuffing, tikkas , parathas , drinks, kababs , curries, so on………… In western cookery also used a lot of dishes.

30. Fenugreek leaves/ Methi patte Good amount of vitamins A, B6, C This is used in various dish like soups, salads , masala curry, stuffing, tikkas , parathas , kababs , curries, so on………… In western cookery also used a lot of dishes.

31. Mustered leaves/ sarson ka sag Good amount of vitamins K & Fiber This is used in various dish like soups, salads , dal preparation , masala curry, stuffing, tikkas , kababs , curries, so on………… In Punjab cuisine used this leaves .

32. Coriander leaves/ Dhania patte / Kothambir Good amount of vitamins A,C ,E & Fiber This is used in various dish like soups, salads , dal preparation , masala curry, stuffing, tikkas , kababs , curries, so on………… This leaves is excellent choice for flavoring agent in Indian as well as western cookery.