| Vegetable | Hindi Name | Common Uses | |-----------|------------|--------------| | Cauliflower | Phool Gobhi | Aloo gobhi, paratha, pakora | | Cabbage | Patta Gobhi | Stir-fry, samosa filling | | Peas | Matar | Matar paneer, pulao, kachori | | Carrot (Red) | Gajar | Gajar halwa, salad, sabzi | | Spinach | Palak | Palak paneer, dal, soup | | Mustard Greens | Sarson | Sarson da saag | | Fenugreek | Methi | Methi paratha, aloo methi | | Radish | Mooli | Salad, paratha, sabzi | | Turnip | Shalgam | Shalgam gosht, sabzi | | Beetroot | Chukandar | Salad, sabzi, juice | | Broccoli (now common) | Broccoli | Stir-fry, soup | | Leek | Vilaiti Pyaz | Soups, stir-fry | | Green Garlic | Hara Lehsun | Chutney, sabzi | | Brussels Sprouts | (Imported) | Roasted, curries |

Cucumber and various melons are essential for their hydrating properties.

Spinach, Carrots, Cauliflower, Green Peas, Fenugreek (Methi), Cabbage, Beetroot, Broccoli, Turnip 1. The Summer Heat (March to June) Seasonal Chart: Best Time to Import Indian Vegetables