Vegetables used in indian cuisine


Vegetables used in indian cuisine

Vegetables used in indian cookery/Vegetables used in indian kitchen

India is the fruit and vegetable basket of the world. India being a home of wide variety of fruits and vegetables holds a unique position in production figures among other countries.


Vegetables used in indian cookery/Vegetables used in indian kitchen - shakesh singh


English
Hindi
Arrowroot
Paniphal, Tikora
Bell Pepper
Simla Mirch
Bitter gourd
Karela
Bottle gourd
Lauki,doodhi
Cabbage
Patha gobi
Carrot
Gajar
Cauliflower
Phool gobi
Chilli
Mirchi
Colocasia
Arbi
Coriander Cilantro
Dhania
Corn cobs, maize
Bhutta, makka
Corn kernel
Makai
Cowpea
Lobia
Cucumber
Kakdi/Khira
Dillweed
Suvabhaji
Drumstick leaves
Muranka bhaji
French Beans
Flas Beans
Green chilli
Hari mirch
Indian sorrel
Khatti bhaji
Khesari leaves
Masoor bhaji
Lime or Lemon
Limbu
Lotus Stem
Kamal Kakadior, Bhien
Mushrooms
Goochi
Olives
Zetoon / Zaitoon
Onion
Kanda /Pyaaz
Peas
Matar
Potato
Aloo
Pumpkin
Kadhu
Radish
Mooli
Red sorrel
Chukka bhaji
Spinach
Palak
Sweet potato
Shakarkand
Tapioca
Simla Aloo
Tomato
Tamatar
Water Chestnuts
Shingara
White goose-foot
Bathua
Leafy greens
Patha bhaji
Spring onions
Kandey Ke Patthey


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