Top-10 Lesser-Known Indian Vegetables, Know the Names

India is known for its diverse and rich cuisine, which includes a wide variety of vegetables. Some vegetables are quite famous like, potatoes and tomatoes, but there are also many lesser-known veggies that are nutritious and unique in their flavors. Let’s explore 10 lesser-known Indian vegetables.

Top-10 Lesser-Known Indian Vegetables

India is home to many unique and lesser-known vegetables that are not only nutritious but also a special flavor to meals.

Here is the list of top-10 lesser-known Indian vegetables:

• Green Jackfruit
• White Pumpkin
• Lingru or Fiddlehead Fern
• Gongura or Sorrel Leaves
• Colocasia Leaves
• Tamarind Leaves
• Kulfa or Purslane
• Anne Soppu
• Sword Beans
• Clove Beans

Lesser-Known Indian Vegetables in Brief

India offers a wide range of unique and lesser-known vegetables that are often overlooked in daily meals. These vegetables are not only rich in nutrients but also bring distinct flavors to traditional dishes. Let’s know about lesser-known Indian vegetables.

Jackfruit

Scientific name: Artocarpus heterophyllus

Jackfruit is the largest tree fruit, weighing up to 55 kg and reaching in length. It grows in tropical regions like India, Bangladesh and Southeast Asia. The fruit is a multiple fruit made of many flowers, with its unripe flesh often eaten. Ripe jackfruit is sweet and used in desserts, while green jackfruit is savory, with a meat-like texture. It is popular in South and Southeast Asian cuisines and is available globally in various forms.

White Pumpkin

This mild-flavored vegetable is often used in both Indian sweets and savory dishes. It is low in calories but high in water, making it great for hydration. Packed with antioxidants, it also helps with digestion.

Fiddlehead Fern

Fiddleheads are curled fern fronds harvested before they fully open. They are cut close to the ground early in the season. Some fiddleheads, like those from bracken ferns, can be toxic, but others, such as Diplazium esculentum, are safe to eat. The name “fiddlehead” comes from their resemblance to the curled end of a fiddle or a bishop’s crozier. Fiddleheads are a popular vegetable in many parts of East Asia.

Gongura

Gongura (Hibiscus sabdariffa var. rubra), also known as Puntikura or Gogaaku, is a plant grown for its edible leaves in India and countries like Fiji. These leaves add a tart flavor to South-Central Indian dishes. Gongura comes in two types; green-stemmed and red-stemmed, with the red variety being sourer. It is packed with iron, vitamins, folic acid and antioxidants, making it nutritious and healthy.

Colocasia Leaves

Colocasia is a genus of flowering plants in the Araceae family, native to Southeast Asia and the Indian subcontinent. Some species are widely grown in tropical and subtropical regions. Colocasia is also known as elephant-ear or cocoyam, names shared with other large-leaved plants. The name “Colocasia” comes from the Greek work “Kolokasion,” referring to its edible roots. Colocasia esculenta is considered invasive in some areas, like the American Gulf coast, where it threatens native plants.

Tamarind

Scientific name: Tamarindus indica

Tamarind is a tree native to tropical Africa but now widely grown in Asia and other tropical regions. It produces brown, pod-like fruits with a sweet, tangy pulp used in cooking, traditional medicine, and even as a metal polish. The tree’s wood is used for crafting and oil is extracted from its seeds. In South India and the Philippines, its tender young leaves are used in dishes. Tamarind is valued for its many uses and is cultivated in tropical areas worldwide.

Kulfa

Kulfa is a leafy plant that is rich in omega-3 fatty acids, which makes people avoid it. It can be eaten both raw and cooked, and has been used as a natural remedy for centuries.

Water Spinach

Scientific name: Ipomoea aquatica

Water spinach is a tropical plant that grows near water and is used for its soft, edible shoots. It is believed to have first been grown in Southeast Asia and is now commonly cultivated in Southeast Asia, East Asia and South Asia. The plant grows easily near waterways and doesn’t need much care.

Sword Beans

Sword Beans are long, flat beans that look great and are healthy to eat. You can cook them like regular beans or add them to stir-fries for a crunchy texture. They are also packed with protein.

Clove Beans

Clove Beans get their name because they look like cloves. They grow quickly and can be harvested often. These beans are flexible in cooking and are a good source of nutrients like calcium and iron.