🥦 Vegetables Name in English and Hindi with Sentences – सब्जियों के नाम (A–Z)
🍆 Aubergine / Eggplant – बैंगन
We roasted eggplant and mashed it for dinner.
Eggplant absorbs flavors from spices very well.
🥬 Amaranth Leaves – चौलाई/भाजे के पत्ते
We sautéed amaranth leaves with garlic and chilies.
Amaranth leaves cook quickly and taste earthy.
🫛 Asparagus – एस्पैरागस
We steamed asparagus and added a dash of lemon.
Thin asparagus spears cook in just a few minutes.
🥔 Arbi / Taro Root – अरबी
We shallow-fried taro slices until they turned crisp.
Boiled taro is perfect for a quick stir-fry lunch.
🎃 Ash Gourd / Winter Melon – पेठा/कुम्हड़ा
Ash gourd curry tastes light and comforting with rice.
We cubed the ash gourd and simmered it gently.
🫑 Bell Pepper / Capsicum – शिमला मिर्च
Bell peppers add color and crunch to stir-fries.
We diced red and yellow peppers for pasta.
🥦 Broccoli – ब्रोकोली
Steam broccoli lightly to keep it bright and crisp.
We tossed broccoli with garlic and olive oil.
🧡 Beetroot – चुकंदर
Beetroot gives soups a deep red color and sweetness.
We grated beetroot for a quick salad bowl.
🥒 Bottle Gourd – लौकी/घिया
Bottle gourd cooks fast and tastes light with chapati.
We made a simple bottle gourd soup for dinner.
🍈 Bitter Gourd – करेला
Bitter gourd tastes better after salting and rinsing.
We stuffed the bitter gourd with spicy filling.
🌱 Broad Beans (Fava Beans) – बाकला/सेम
Broad beans taste creamy when cooked with herbs.
We peeled the tough skins before boiling the beans.
🥕 Carrot – गाजर
We grated carrots to make a quick salad.
Carrot soup tastes sweet and creamy in winter.
🌸 Cauliflower – फूलगोभी
We roasted cauliflower florets with spices and lemon.
Rinse the cauliflower well to remove tiny insects.
🥬 Cabbage – पत्तागोभी
Shredded cabbage cooks fast in a hot pan.
We added cabbage to noodles for extra crunch.
🥒 Cucumber – खीरा
Cucumber slices keep the salad cool and refreshing.
We sprinkled salt and pepper on the cucumber sticks.
🌽 Corn / Maize – मक्का/भुट्टा
We boiled corn and brushed it with butter and lime.
Sweet corn adds juicy pops to soups and salads.
🌿 Celery – सेलेरी (अजवाइन पत्ता)
Celery gives a fresh crunch to sandwiches and soups.
We chopped celery finely for the salad dressing.
🌿 Curry Leaves – कढ़ी पत्ता
Temper the oil with curry leaves for a rich aroma.
We added fresh curry leaves to the dal tadka.
🌿 Cluster Beans (Guar) – ग्वार फली
Cluster beans turn tender after slow cooking with spices.
We paired guar with potatoes for a hearty sabzi.
🌿 Colocasia Leaves – अरबी के पत्ते (पटरा)
We rolled colocasia leaves with spiced gram flour paste.
Steam the rolls first and then pan-fry for crisp edges.
🌶️ Chili Pepper (Green) – हरी मिर्च
Add a slit green chili to enhance flavor without too much heat.
We used chopped chilies to spice up the pakora batter.
🥒 Daikon Radish – मूली
Grated radish fills parathas with a sharp, juicy flavor.
We made a quick radish salad with lemon and salt.
🥣 Drumstick (Moringa Pods) – सहजन/मुनगा की फली
Drumstick adds a distinct aroma to sambar and curries.
We cut the pods into long pieces and simmered them soft.
🌿 Drumstick Leaves (Moringa Leaves) – सहजन के पत्ते
Moringa leaves pair well with dal and coconut.
We sautéed the leaves lightly to keep their color bright.
🌿 Dill Leaves – सूआ/शेपू
Dill leaves perfume yogurt dips and potato dishes nicely.
We chopped fresh dill and stirred it into the soup.
🫘 Double Beans (Lima/Butter Beans) – डबल बीन्स/लीमा बीन्स
Double beans turn buttery when slow-cooked in gravy.
We soaked the beans overnight to reduce cooking time.
🫛 Dolichos / Hyacinth Beans – वाल/सेम
Hyacinth beans taste hearty in coconut-based curries.
We pressure-cooked the beans before tempering with spices.
🫘 Edamame (Young Soybeans) – कोमल सोयाबीन फलियाँ
We boiled edamame and sprinkled a little sea salt on top.
Edamame is a quick protein snack after school.
🥗 Endive – एंडिव पत्ता
Endive leaves add a pleasant bitterness to salads and wraps.
We paired endive with apples and walnuts for crunch.
🍄 Enoki Mushroom – एनोकि मशरूम
Enoki cooks in a minute and tastes delicate in soups and noodles.
We rinsed the cluster and trimmed the base before cooking.
🥒 English Cucumber – ककड़ी (लंबी किस्म)
English cucumbers have thin skin, so we didn’t peel them at all.
We sliced them into ribbons for a pretty salad look.
🍠 Elephant Foot Yam – जिमीकंद/सुरन
We pressure-cooked yam cubes and tossed them with spices and lemon juice.
Apply oil to your hands while cutting to avoid itching.
🌿 Fenugreek Leaves – मेथी
Fresh fenugreek gives a lovely aroma to parathas and curries.
We sautéed methi with garlic and potatoes for lunch today.
🌿 Fennel Bulb – सौंफ का कन्द
Thinly sliced fennel tastes sweet and crunchy in salads and slaws.
We roasted fennel wedges with olive oil and pepper today.
🫘 French Beans – फ्रेंच बीन्स
Blanch the beans for two minutes to keep the color bright green.
We stir-fried french beans with sesame and chili flakes.
🌿 Flat Beans (Broad Flat Pods) – चौड़ी सेम
Flat beans turn soft and silky in tomato-onion masala.
We trimmed the edges and removed tough strings before cooking.
🧄 Garlic – लहसुन
Crushed garlic lifts the flavor of dal, chutneys, and stir-fries instantly.
We sautéed garlic gently to avoid burning and bitterness.
🫚 Ginger – अदरक
Grated ginger adds warmth to tea, soups, and curries alike.
We stored peeled ginger in the fridge inside an airtight jar.
🫘 Green Peas – हरी मटर
Green peas add sweet pops to pulao, poha, and cutlets too.
We kept a frozen pack handy for quick weekday dinners.
🥒 Ridge Gourd – तुरई/तोरी
Ridge gourd cooks soft in minutes and tastes light with roti and dal.
We scraped the ridges lightly and chopped it into small cubes.
🥒 Sponge Gourd – गिलकी/निनुआ
Sponge gourd tastes mildly sweet and absorbs spices well in curry.
We cooked it with tomatoes and tempered with cumin and garlic.
🧅 Green Onion (Spring Onion) – हरा प्याज़
Chop both white bulbs and green tops for extra flavor and color.
We tossed spring onions into fried rice right at the end.
🫘 Horse Gram – कुल्थी दाल
We pressure-cooked horse gram and made a spicy curry.
Soak the lentils overnight to reduce cooking time.
🌶️ Habanero Pepper – हैबानेरो मिर्च (बहुत तीखी)
We used a tiny piece of habanero to heat up the salsa.
Handle the pepper with gloves to protect your skin and eyes.
🌿 Horseradish – हॉर्सरैडिश (तेज़ जड़)
Grated horseradish gives sauces a strong, nose-tingling kick.
We mixed a little horseradish into yogurt dip for sandwiches.
🥒 Ivy Gourd (Tindora) – टिंडोरा/कुंदरू
We stir-fried ivy gourd with onions for a quick lunch sabzi.
Slice the gourds thinly so they cook evenly and stay crisp.
🥬 Iceberg Lettuce – आइसबर्ग लेट्यूस
Iceberg leaves add cool crunch to burgers and wraps.
We tore the leaves by hand to keep the edges crisp and fresh.
🥬 Indian Spinach – पालक (इंडियन स्पिनच)
We blanched spinach and blended it to make a smooth gravy base.
Add garlic tempering on top for extra flavor and aroma.
🥔 Jicama (Mexican Turnip) – जिकामा
Jicama is crisp and mildly sweet, perfect for crunchy salads and slaws.
We sliced jicama sticks and sprinkled chili-lime seasoning on top.
🥔 Jerusalem Artichoke (Sunchoke) – जेरूसलम आर्टिचोक
We roasted sunchoke slices until golden and tender inside.
Its nutty flavor pairs well with garlic and thyme butter.
🍈 Jackfruit (Raw) – कच्चा कटहल
Raw jackfruit makes a hearty, meaty-textured curry for lunch or dinner.
Oil your hands and knife to avoid the sticky latex while cutting.
🥬 Kale – केल (हरी पत्तेदार)
We massaged kale with a little olive oil to soften the leaves for salad.
Sprinkle lemon juice and salt for a bright, fresh taste.
🫘 Kidney Beans – राजमा
We soaked kidney beans and simmered them slowly for a rich gravy.
A spoon of ghee on top makes the rajma taste even better with rice.
🥦 Kohlrabi (Knol-Khol) – गांठ गोभी
We diced kohlrabi and cooked it with peas and mild spices for dinner.
Peel the tough outer skin before chopping the bulb.
🎃 Kabocha Squash (Japanese Pumpkin) – काबोचा कद्दू
Kabocha turns sweet and velvety when roasted with a touch of oil and salt.
We added cubes of kabocha to coconut milk curry for dinner tonight.
🟢 Ladyfinger (Okra) – भिंडी
Dry the okra well before slicing to reduce stickiness while cooking.
We sautéed okra with onions and a squeeze of lemon at the end.
🧅 Leek – लीक (प्याज़ परिवार)
Leeks taste mild and sweet; rinse the layers well to remove grit.
We simmered leeks gently in butter to make a creamy soup base.
🥬 Lettuce (Romaine) – लेट्यूस (रोमेन)
Romaine stays crunchy even with dressing, so it’s great for salads and tacos.
We chopped the hearts and kept the greens chilled until serving time.
🌸 Lotus Root – कमल ककड़ी/भेंस
Lotus root turns crisp when stir-fried and soft when simmered in gravy.
We sliced it into rounds and cooked it with potatoes and spices.
🫘 Long Beans (Yardlong Beans) – लंबी फली/चौली
Long beans cook quickly and stay crunchy in a hot wok or kadhai.
We tossed them with mustard seeds, garlic, and a pinch of chili flakes.
🍄 Mushroom – मशरूम
We sautéed mushrooms with garlic for a quick side.
Show Hindi
— हमने झटपट साइड डिश के लिए मशरूम को लहसुन के साथ भुना।
Mushrooms absorb flavors from butter and herbs easily.
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— मशरूम मक्खन और जड़ी-बूटियों का स्वाद आसानी से सोख लेते हैं।🌿 Mint Leaves – पुदीना
Mint gives raita and chutneys a cool, fresh lift.
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— पुदीना रायता और चटनी को ठंडी, ताज़ा खुशबू देता है।
We added chopped mint to the salad just before serving.
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— हमने परोसने से ठीक पहले सलाद में कटा पुदीना मिलाया।🥬 Napa Cabbage – नापा पत्तागोभी
Napa cabbage wilts quickly in hot pan noodles and stir-fries.
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— नापा पत्तागोभी गरम नूडल्स या भुजिया में जल्दी गल जाती है।
We shredded it thin for a light, crunchy salad.
Show Hindi
— हल्के, कुरकुरे सलाद के लिए हमने इसे बारीक काटा।🌵 Nopal – नोपाल
Nopal cactus pads are sliced and cooked like vegetables.
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— नोपाल कैक्टस की पत्तियाँ काटकर सब्जी की तरह पकाई जाती हैं।
Its flavor is slightly tangy and pairs well with eggs.
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— इसका स्वाद हल्का खट्टा होता है और अंडों के साथ अच्छा लगता है।🌱 Okra – भिन्डी
Okra is often stir-fried with onions and spices in Indian cuisine.
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— भारतीय व्यंजनों में भिन्डी को अक्सर प्याज और मसालों के साथ भूनकर बनाया जाता है।
Fresh okra has a mild flavor and a tender texture.
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— ताजी भिन्डी का स्वाद हल्का और बनावट कोमल होती है।🧅 Onion – प्याज
Onions add sweetness and depth to many dishes.
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— प्याज कई व्यंजनों में मिठास और गहराई जोड़ता है।
Raw onions are often served with lemon and salt as a salad.
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— कच्चे प्याज को अक्सर नींबू और नमक के साथ सलाद में परोसा जाता है।🥔 Potato – आलू
Potatoes can be boiled, fried, roasted, or mashed.
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— आलू को उबाला, तला, भुना या मैश किया जा सकता है।
They are a staple food in many cultures around the world.
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— वे दुनिया की कई संस्कृतियों में मुख्य भोजन हैं।🎃 Pumpkin – कद्दू
Pumpkin soup is warm and comforting in winter.
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— सर्दियों में कद्दू का सूप गर्म और सुकूनदायक होता है।
We used pumpkin puree to make a pie for dessert.
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— हमने मिठाई के लिए कद्दू की प्यूरी से पाई बनाई।🌿 Radish – मूली
Radish slices add crunch and spice to salads.
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— मूली के टुकड़े सलाद में कुरकुरापन और तीखापन जोड़ते हैं।
Stuffed radish parathas are popular in North India.
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— भरवां मूली के परांठे उत्तर भारत में लोकप्रिय हैं।🥬 Spinach – पालक
Spinach is rich in iron and vitamins.
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— पालक आयरन और विटामिन से भरपूर होता है।
Palak paneer is a famous North Indian dish.
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— पालक पनीर एक प्रसिद्ध उत्तर भारतीय व्यंजन है।🍠 Sweet Potato – शकरकंद
Sweet potatoes are naturally sweet and nutritious.
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— शकरकंद प्राकृतिक रूप से मीठा और पौष्टिक होता है।
Roasted sweet potatoes make a healthy snack.
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— भुना हुआ शकरकंद एक हेल्दी स्नैक है।🍅 Tomato – टमाटर
Tomatoes add tanginess to curries and salads.
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— टमाटर करी और सलाद में खट्टापन जोड़ते हैं।
Tomato soup is a popular comfort food in winter.
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— सर्दियों में टमाटर का सूप एक लोकप्रिय सुकूनदायक भोजन है।🌱 Turnip – शलगम
Turnips are often used in soups and stews.
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— शलगम का उपयोग अक्सर सूप और स्ट्यू में किया जाता है।
Pickled turnips are popular in Middle Eastern cuisine.
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— अचार में डाला हुआ शलगम मध्य-पूर्वी व्यंजनों में लोकप्रिय है।🥒 Zucchini – तुरई / ज़ुकीनी
Zucchini can be grilled, sautéed, or baked.
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— ज़ुकीनी को ग्रिल, भून या बेक किया जा सकता है।
It is a versatile vegetable used in many cuisines.
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— यह एक बहुमुखी सब्ज़ी है जिसका उपयोग कई व्यंजनों में किया जाता है।📚 Related English Learning Posts
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