Top 50 Indian Vegetable Names in English and Hindi for Kids

Hey there, young friends! Ready to go on an exciting adventure with vegetables? In this fun journey, we will learn about many different vegetables, their names in English and Hindi, and a little bit about each. Whether it’s the crunchy carrots or the leafy spinach, we have a whole world of veggies to explore. So, let’s start our veggie adventure and learn something new today!

Vegetable Names in English and Hindi

Do you know what a carrot is called in Hindi or how to say ‘spinach’ in English? Knowing the names of vegetables in both languages can be super fun and helpful. In this part of our adventure, we’ll discover the names of 50 vegetables in both English and Hindi. We’ll learn about leafy greens, colourful root veggies, and so much more. Get ready to expand your veggie vocabulary!

Discovering Vegetables by Type

Vegetables are nature’s rainbow, bringing colours, shapes, and flavours to our plates. Eating a variety of vegetables is key to staying healthy and strong. Let’s dive into the diverse world of vegetables, learning about their types and unique characteristics.

Vegetables come in many varieties, each with its own set of benefits and flavours. From the leafy greens that make you strong to the crunchy roots perfect for snacks, there’s a vegetable for every taste! Let’s start exploring these categories.

Leafy Vegetables:

  • Spinach (Palak): Known as Spinach in English, Palak is a versatile leafy green, ideal for salads, soups, and sautéed dishes.
  • Lettuce (Salad Patta): Lettuce, or Salad Patta, is a staple in salads, known for its crunchy and refreshing texture.
  • Cabbage (Patta Gobhi): Cabbage, referred to as Patta Gobhi in Hindi, is a leafy vegetable that’s great in stir-fries and salads.
  • Coriander (Dhaniya): Dhaniya, widely known as Coriander, is a fragrant herb used for garnishing and flavouring various dishes.
  • Fenugreek Leaves (Methi): Methi leaves, or Fenugreek Leaves, have a slightly bitter taste and are packed with health benefits.
  • Mustard Greens (Sarson): Sarson, or Mustard Greens, are known for their spicy and pungent flavour, often used in Indian cooking.
  • Mint (Pudina): Pudina, commonly known as Mint, adds a burst of freshness to drinks and dishes.
  • Amaranth Leaves (Chaulai): Chaulai, or Amaranth Leaves, are nutritious greens used in traditional Indian cooking.
  • Dill (Soya): Soya, also known as Dill, is a herb with feathery leaves and a unique, tangy flavour.
  • Basil (Tulsi): Tulsi, or Basil, is a sacred herb in India, known for its aromatic leaves and medicinal properties.

Root Vegetables:

  • Carrot (Gajar): Gajar, or Carrot, is a crunchy and sweet vegetable, often eaten raw or cooked.
  • Beetroot (Chukandar): Chukandar, known as Beetroot in English, is a deep red vegetable that’s sweet and packed with nutrients.
  • Radish (Mooli): Mooli, or Radish, has a peppery flavour and is commonly used in salads and as a garnish.
  • Sweet Potato (Shakarkandi): Shakarkandi, known as Sweet Potato, is a root vegetable that’s sweet and rich in vitamins.
  • Turnip (Shalgam): Shalgam, or Turnip, is a root vegetable often used in soups and stews for its slightly sweet taste.
  • Ginger (Adrak): Adrak, widely known as Ginger, is a spicy root used for flavouring dishes and for its medicinal properties.
  • Garlic (Lahsun): Lahsun, or Garlic, is a pungent root used extensively in cooking for its strong flavour.
  • Onion (Pyaaz): Pyaaz, or Onion, is a staple in many dishes, known for its sharp taste and aroma.
  • Potato (Aloo): Aloo, the ever-popular Potato, is versatile and used in many dishes worldwide.
  • Yam (Suran): Suran, also known as Yam, is a starchy root with a unique taste, often used in curries.

Fruit Vegetables:

  • Tomato (Tamatar): Tamatar, or Tomato, is a juicy vegetable often used in sauces, salads, and curries.
  • Eggplant (Baingan): Baingan, known as Eggplant or Aubergine, is a purple vegetable with a spongy texture.
  • Cucumber (Kheera): Kheera, or Cucumber, is a cool and crunchy vegetable, perfect for salads and refreshing drinks.
  • Pumpkin (Kaddu): Kaddu, or Pumpkin, is a large vegetable often used in soups, curries, and desserts.
  • Bitter Gourd (Karela): Karela, known as Bitter Gourd, is a vegetable with a distinctive bitter taste, often used in Indian cooking.
  • Bottle Gourd (Lauki): Lauki, or Bottle Gourd, is a light and versatile vegetable commonly used in soups and curries.
  • Ridge Gourd (Tori): Tori, or Ridge Gourd, is a green vegetable with a ridged texture, often used in stir-fries.
  • Snake Gourd (Chichinda): Chichinda, known as Snake Gourd, is a long, slender vegetable used in various Asian cuisines.
  • Lady Finger (Bhindi): Bhindi, or Lady Finger, is a green, finger-shaped vegetable popular in stir-fries and curries.
  • Green Bell Pepper (Shimla Mirch): Shimla Mirch, or Green Bell Pepper, is a mild, crunchy vegetable used in various dishes.

Seed Vegetables:

  • Peas (Matar): Matar, or Peas, are small, sweet seeds used in various dishes, from curries to salads.
  • Corn (Makka): Makka, known as Corn, is a sweet and versatile seed eaten grilled, boiled, or in salads.
  • Green Beans (Hara Sem): Hara Sem, or Green Beans, are slender and crisp, great for stir-fries and salads.
  • Chickpeas (Chana): Chana, or Chickpeas, are a protein-rich seed used in dishes like chole and hummus.
  • Lentils (Dal): Dal, or Lentils, are a staple in Indian cooking, used in various dishes for their nutritional value.
  • Kidney Beans (Rajma): Rajma, or kidney beans, are a hearty seed popular in North Indian cuisine for its rich flavour.
  • Soybeans (Bhat): Bhat, also known as Soybeans, is a nutritious seed used in products like tofu and soy milk.
  • Black Eyed Peas (Lobia): Lobia, or Black Eyed Peas, are a versatile seed often used in curries and salads.
  • Pigeon Peas (Toor Dal): Toor Dal, or Pigeon Peas, is a common ingredient in Indian cooking known for its earthy flavour.
  • Mung Beans (Moong Dal): Moong Dal, or Mung Beans, are a light and nutritious seed often used in dal and salads.

Stem Vegetables:

  • Asparagus (Shatavari): Shatavari, known as Asparagus, is a slender, green vegetable with a delicate flavour, often grilled or steamed.
  • Celery (Shalari): Shalari, or Celery, is a crunchy, fibrous stem used in soups, salads, and snacks.
  • Fennel (Saunf): Saunf, also known as Fennel, is a fragrant vegetable used in cooking and as an after-meal digestive.
  • Leek (Gandana): Gandana, or Leek, is a mild, onion-like stem used in soups and sautéed dishes.
  • Spring Onion (Hara Pyaaz): Hara Pyaaz, also known as Spring Onion, is a mild green onion used for garnishing and flavouring.
  • Bamboo Shoot (Baans): Baans, or Bamboo Shoot, is a crunchy, slightly sweet stem often used in Asian cuisine.
  • Kohlrabi (Ganth Gobhi): Ganth Gobhi, known as Kohlrabi, is a bulbous stem vegetable with a mild, sweet taste.
  • Broccoli (Hari Phool Gobhi): Hari Phool Gobhi, or Broccoli, is a green vegetable rich in vitamins, often steamed or stir-fried.
  • Cauliflower (Phool Gobhi): Phool Gobhi, or Cauliflower, is a versatile white vegetable used in various dishes.
  • Rhubarb (Revachini): Revachini, known as Rhubarb, is a tart, fibrous stem often used in desserts.

Table of Vegetable Names

A comprehensive table lists all these vegetables with their names in both English and Hindi for quick reference.

English NameHindi Name
LettuceSalad Patta
CabbagePatta Gobhi
Fenugreek LeavesMethi
Mustard GreensSarson
Amaranth LeavesChaulai
Sweet PotatoShakarkandi
Bitter GourdKarela
Bottle GourdLauki
Ridge GourdTori
Snake GourdChichinda
Lady FingerBhindi
Green Bell PepperShimla Mirch
Green BeansHara Sem
Kidney BeansRajma
Black Eyed PeasLobia
Pigeon PeasToor Dal
Mung BeansMoong Dal
Spring OnionHara Pyaaz
Bamboo ShootBaans
KohlrabiGanth Gobhi
BroccoliHari Phool Gobhi
CauliflowerPhool Gobhi

This table provides a quick reference for the names of 50 common vegetables in both English and Hindi.


Why should we eat vegetables?

Vegetables are packed with vitamins, minerals, and fibres, which are essential for our health. They help us grow strong and stay healthy.

Can vegetables be fun to eat?

Absolutely! Vegetables come in various colours, shapes, and flavours. Trying different ways of cooking them, like making veggie pizzas or colourful salads, can make eating vegetables exciting.

Which vegetable is the healthiest?

All vegetables have their own health benefits. Leafy greens like spinach are rich in iron, while carrots are great for your eyes. Eating a variety of vegetables is the best approach.

How can I make vegetables taste better?

Spices and herbs can make vegetables taste delicious. You can also try roasting or grilling them to bring out their natural flavours.

Can I grow vegetables at home?

Yes! Many vegetables, like tomatoes, beans, and herbs, can be easily grown in pots or gardens, giving you fresh and tasty veggies right at home.


Congratulations on completing your vegetable journey! You’ve discovered 50 vegetables, learned their names in English and Hindi, and explored their various types. Remember, including different vegetables in your diet is key to a healthy and fun eating experience. So, the next time you eat a vegetable, think about its name, type, and all the goodness it brings to your plate. Happy vegetable exploring!