India is known for its rich culinary tradition that includes a wide variety of vegetables used in various regional cuisines. Here is a list of some commonly used vegetables in Indian cooking:
- Potato (Aloo)
- Tomato (Tamatar)
- Onion (Pyaz)
- Garlic (Lehsun)
- Ginger (Adrak)
- Green Chili (Hari Mirch)
- Cauliflower (Phool Gobi)
- Cabbage (Patta Gobi)
- Spinach (Palak)
- Carrot (Gajar)
- Peas (Matar)
- Bell Pepper (Shimla Mirch)
- Eggplant (Baingan)
- Okra (Bhindi)
- Bitter Gourd (Karela)
- Ridge Gourd (Turai)
- Snake Gourd (Chichinda)
- Bottle Gourd (Lauki)
- Pumpkin (Kaddu)
- Radish (Mooli)
- Turnip (Shalgam)
- Sweet Potato (Shakarkandi)
- Yam (Suran)
- Fenugreek Leaves (Methi)
- Coriander Leaves (Dhania Patta)
- Mint Leaves (Pudina)
- Drumstick (Saijan Ki Phalli)
- Jackfruit (Kathal)
- Cucumber (Kheera)
- Beetroot (Chukandar)
This list is not exhaustive, and there are many more vegetables used in different regions of India. Additionally, the use of spices and herbs is integral to Indian cooking, creating a diverse and flavorful array of dishes.