Vegetables Name In Urdu: A Comprehensive List

Are you interested in learning the names of vegetables in Urdu? Whether you are a native Urdu speaker or just learning the language, this comprehensive list will help you expand your vocabulary and improve your communication skills. Read on to discover the names of common vegetables in Urdu, along with their English translations and some interesting facts.

A for Aubergine (Baingan)

Also known as eggplant or brinjal, aubergine is a popular vegetable in many cuisines around the world. In Urdu, it is called baingan. Did you know that aubergines are actually fruits? They are part of the nightshade family and contain antioxidants that are good for your health.

B for Beetroot (Chukandar)

Beetroot is a root vegetable that is known for its deep red color and sweet taste. In Urdu, it is called chukandar. Beetroot is rich in nutrients like fiber, vitamin C, and iron, and is often used in salads, smoothies, and other healthy recipes.

C for Capsicum (Shimla Mirch)

Capsicum, also known as bell pepper or sweet pepper, is a vegetable that comes in different colors like red, yellow, and green. In Urdu, it is called shimla mirch. Capsicum is a good source of vitamin C and antioxidants, and can be used in a variety of dishes like stir-fries, salads, and pizzas.

D for Drumstick (Sohanjna)

Drumstick is a long, thin vegetable that is commonly used in Indian cuisine. In Urdu, it is called sohanjna. Drumsticks are rich in vitamins and minerals, and are believed to have anti-inflammatory properties. They are often used in soups, stews, and curries.

E for Eggplant (Baingan)

See A for Aubergine.

F for French Beans (Faras Been)

French beans, also known as green beans or string beans, are a type of legume that is often eaten as a side dish. In Urdu, they are called faras been. French beans are a good source of fiber, vitamins, and minerals, and can be cooked in many different ways.

G for Garlic (Lehsan)

Garlic is a pungent vegetable that is used in many cuisines around the world. In Urdu, it is called lehsan. Garlic is known for its health benefits, including its ability to lower cholesterol and boost immunity. It is often used in soups, stews, and sauces.

H for Horseradish (Sahijan)

Horseradish is a spicy root vegetable that is often used as a condiment. In Urdu, it is called sahijan. Horseradish is rich in antioxidants and has anti-inflammatory properties. It is often used in sauces, dips, and spreads.

I for Ivy Gourd (Tinday)

Ivy gourd is a small, green vegetable that is commonly used in Indian cuisine. In Urdu, it is called tinday. Ivy gourd is a good source of vitamins and minerals, and is often used in stir-fries and curries.

J for Jicama (Shakarkandi)

Jicama is a root vegetable that is native to Mexico. In Urdu, it is called shakarkandi. Jicama is low in calories and high in fiber, and is often used in salads and stir-fries.

K for Kale (Karam Saag)

Kale is a leafy green vegetable that is known for its nutritional value. In Urdu, it is called karam saag. Kale is rich in vitamins and minerals, and is often used in salads, smoothies, and other healthy dishes.

L for Lady's Finger (Bhindi)

Lady's finger, also known as okra, is a vegetable that is commonly used in Indian cuisine. In Urdu, it is called bhindi. Lady's finger is rich in fiber and vitamins, and can be cooked in many different ways.

M for Mushroom (Kukurmutta)

Mushrooms are a type of fungus that are often used in cooking. In Urdu, they are called kukurmutta. Mushrooms are low in calories and high in nutrients like vitamin D and antioxidants. They can be used in many different dishes, from soups and stews to pizzas and omelettes.

N for Napa Cabbage (Patta Gobi)

Napa cabbage, also known as Chinese cabbage, is a leafy vegetable that is often used in Asian cuisine. In Urdu, it is called patta gobi. Napa cabbage is rich in vitamins and minerals, and can be used in salads, stir-fries, and soups.

O for Onion (Piyaz)

Onions are a staple vegetable in many cuisines around the world. In Urdu, they are called piyaz. Onions are rich in antioxidants and have anti-inflammatory properties. They are often used in soups, stews, and curries.

P for Potato (Aloo)

Potatoes are a versatile vegetable that is used in many different dishes. In Urdu, they are called aloo. Potatoes are rich in carbohydrates and are a good source of vitamins and minerals. They can be roasted, boiled, mashed, or fried.

Q for Quinoa (Quinoa)

Quinoa is

Share :