Tubers

 

More than 20 varieties of tubers used in India. Some are eaten raw some are cooked and few as condiments only. Lets start the list

Potato: Its an everyday use vegetable, although its not the staple food like China and Germany. Portuguese sailors introduced potatoes in 17th century they called it battata, later British traders introduced to Bengal and by 18th century it was cultivated throughout India.

Name in

Hindi: Alu

Odiaya: Alu / Bilati Alu

Species: Solanum tuberosum 

Taro: Taro also called colocasia from its biological name Colocasia esculenta. Although Atro have more than 100 verieties two varieties popular in india.

Pulses and Grains

Lima bean, butter bean, sieva bean, or Madagascar bean

lablab,hyacinth bean,[3] lablab-bean[4] bonavist bean/pea, dolichos bean, seim bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea

Green Bean

Green Gram

Red Gram

CowPea

Indian Herbs

Basil or Holy Basil (Hindi: Tulsi) Ocimum tenuiflorum, Ocimum sanctum

Thai basil, or Asian basil (húng quế in Vietnamese,Oriya: କର୍ପୂରକାନ୍ତି Karpura-kaanti, ଦୂର୍ଲଭା Durlabha) 

Andrographis paniculata, Kālamegha (कालमेघ), Bhūnimba (भूनिम्ब), ଭୂଇଁନିମ୍ବ (Bhuinimba) 

Vegetable in East India

First thing you need to know is the available vegetable and how it looks like. All vegetable are not available all the time most of them seasonal although you can get it in market which are actually from cold storage. If you are out of odisha then you need to know the hindi names


Baigana (ବାଇଗଣ) Eng. Brinjal
Aloo/ Bilati Aloo ()                 Potato
Tomato
Phula kobi  Hindi Gobi Eng.Cauli Flower
Bandha kobi Eng. Cabbage
Ola kobi
Kakharu/Baitalu   Pumpkin
Amruta Bhanda Eng. Papaya
Desi Aloo
Sweet Potato
Yam
Janhi
Salara/Sapua/Chachindra
Jhudanga
Sajana Chhuin eng drumstick bengali sanjona chhuin(Moringa olifera)
Gunara
Beans
baragodi
Potola Hindi PARBAL
Bhendi Hindi Bhindi Eng. Ladies Finger
Kankada
kadali
kadali manja
Green matar Green Peanuts

Leaves
Poi leaves
bhersunga Eng. Curry Leaves
Podina
Dhania Patra Coriander Leaves

Saga
Palanga (Hnd: Palak En:Spinach)
Kosala(चौलाई के पत्ते Amaranth or Amaranthus)
Sajana ..
karam saga (??Kale)
Kalama sāga (କଳମ ଶାଗ) Ipomoea aquatica (Water Spinach)
Kosalā/Khadā sāga (କୋସଳା ଶାଗ/ଖଡା ଶାଗ): prepared from amaranth leaves.
Bajji sāga (ବଜ୍ଜୀ ଶାଗ): Prepared from Amaranthus dubius leaves.
Leutiā sāga (ଲେଉଟିଆ ଶାଗ)
Pālanga sāga (ପାଳଙ୍ଗ ଶାଗ) spinach
Poi sāga (ପୋଈ ଶାଗ): prepared from basella leaves
Bāramāsi/Sajanā sāga (ବାରମାସି/ ସଜନା ଶାଗ): prepared from leaves of the drumstick tree. Cooked with lentils or alone with fried onions.
Sunusuniā sāga (ସୁନୁସୁନିଆ ଶାଗ)
Pitāgama sāga (ପିତାଗମା ଶାଗ)
Pidanga sāga (ପିଡଙ୍ଗ ଶାଗ)
Kakhāru sāga (କଖାରୁ ଶାଗ): Prepared from leaves of the pumpkin plant.
Madarangā sāga (ମଦରଙ୍ଗା ଶାଗ): prepared from leaves of Alternanthera sessilis.
Sorisa saga (ଶୋରିସ ଶାଗ) : Mustard greens
Methi sāga (ମେଥୀ ଶାଗ): prepared from methi or Fenugreek leaves and besara (mustard paste) cooked with vegetable.[3]
Kakhaaru sāga (କଖାରୁ ଶାଗ): prepared from Pumpkin leaves.
Matara sāga (ମଟର ଶାଗ): The inner coating of peas is removed and then chopped to make the saga.

Pulses
Harad Hindi Urrad Dal
Masoora Masoor dal
Boot Dali

Oil Used
Mustard Oil
Ghee from cow milk
Sunflower

Some Terminology
Chhunka/Tadka
Besar