10 Lesser-Known Indian Vegetables You Should Try

India has a wide variety of vegetables, many of which are used in local cooking and may not be that well-known outside the region. From green jackfruit used as a meat substitute to tart and iron-rich gongura, these vegetables are packed with essential nutrients and antioxidants.

They are rich in vitamins, minerals and dietary fiber and have many health benefits. Not only are these vegetables highly nutritious, they are also versatile and pair well with a variety of savory and sweet dishes. Discover these regional delicacies that can enhance your meals while promoting a healthy, balanced diet.

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1. Green jackfruit (Kathal)

Green jackfruit is a versatile vegetable used as a meat substitute in vegetarian dishes. It is fibrous and absorbs flavors well, making it perfect for curries and stir-fries. Rich in vitamins and minerals, it is a good source of dietary fiber.

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2. White Pumpkin (Safed Petha)

This is another mild-flavored vegetable commonly used in most Indian sweet and savory dishes. Less calories but rich in moisture; therefore, the moisturizing effect is the best. It is rich in antioxidants and helps in the normal digestion of the system.

3. Lingru or bracken fern

Lingru is a nutritious fern found in the hilly areas of Uttarakhand and Himachal Pradesh. It can be curried or pickled and is popular for its delicate flavor and healthy ingredients, rich in omega-3 fatty acids and antioxidants.

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4. Gongura or sorrel leaves

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Gongura is a famous dish known for its sour taste. It contains a lot of iron, vitamins and minerals; hence, it is always included in dal and pickles. The leaves are also used to make one of the most famous chutneys called ‘gongura pachadi’.

5.Arbi Ka Patta (Taro Leaves)

The large, heart-shaped leaves of the colocasia plant are used in various regional dishes in India. They are made with gram flour and spices, rolled, steamed and then fried for a unique taste and texture.

6. Imli Ka Patta (Tamarind Leaf)

Tamarind leaves have a sour taste because they contain high amounts of vitamin C. They add a spicy flavor to most South Indian dishes, and the leaves are mostly used in curries and chutneys.

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7. Purslane or Purslane

Kulfa is another succulent leaf that is often shunned for its rich content of omega-3 fatty acids. It can be eaten raw or cooked, and has even been used as a form of healing for centuries.

8. Anne Soppu (water spinach)

This leafy green grows well in moist conditions and has a mild flavor that pairs well with garlic and spices. It is a nutritious leafy green vegetable often used in stir-fries or chutneys across India.

9. Sword beans

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Not only are these long, flat beans beautiful to look at, they are also packed with nutrients. They can be cooked like regular beans or added to stir-fries for an extra crunch. Sword beans are high in protein.

10. Lilac beans

Lilac beans are named for their clove-like appearance. They are a fast-growing vegetable that can be harvested frequently. They are versatile in cooking and provide essential nutrients such as calcium and iron.

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Exploring these little-known vegetables will bring energy to your cooking experience and contribute to healthy eating.

From their unique flavor to their nutritional content, they can add variety to your diet while providing many health benefits. From the sour taste of gongura to the tangy texture of green jackfruit, these local Indian vegetables enhance the cooking experience and well-being. Use them and enjoy the flavor and your healthy eating choices.

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