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Leaf vegetable names by various Indian languages; Hindi English Botanical name Assamese Bengali Gujarati Kannada Malayalam Marathi Odia Punjabi Sinhala Tamil Telugu Tulu Urdu Konkani Meitei. Nepali. Maithili: Rajasthani: सब्जीयां (Sabjiyān) Vegetables: শাক পাচলী (Xāk Pāsli) শাক সবজী (Shāk Sobji)
List Of Vegetable name in English and Hindi This page was last edited on 5 February 2025, at 02:28 (UTC). Text is available under the Creative Commons ...
Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent.It is eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.
Tinda can be confused with tendli or kundru due to similar-sounding names from different languages and regions. In Punjabi , Hindi , and most other North Indian languages, the word tinda means "Indian baby pumpkin."
Potato (Aloo) Tomato (Tamatar) Okra (Bhindi) Cauliflower (Phool Gobhi) Taro (Arbi). Most of the food items which define modern North Indian and Subcontinental cooking have origins inside the Indian subcontinent though many foods that are now a part of them are based on fruits and vegetables that originated outside the Indian subcontinent.
Mulukhiyah (Arabic: ملوخية, romanized: mulūkhiyyah), also known as mulukhiyya, molokhiyya, melokhiyya, or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute.
Coccinia grandis, the ivy gourd, also known as scarlet gourd, [2] is a tropical vine.It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine.
Petha is said to have been in the subcontinent under various names like Oal and Oal ka Murabba in places like modern-day Jharkhand and Bihar. There is a legend that says that it originated in Mughal kitchens under Shah Jahan and was used to feed the workers constructing the Taj Mahal, but it's highly unlikely considering that there is no mention of Petha in cookbooks of Shah Jahan like Nuskha ...