Common names of vegetables in regional languages

Below table is a compilation of commonly used vegetables and their names in few regional languages.

S.No	English	Telugu	Tamil	Malayalam	Hindi
1	Spinach	Palakura	Pasala Keerai	Palak Cheera	Palak
2	Basil	Tulasi	Tulasi	Tulasi	Tulasi
3	Carom	Vamu Aaku	Asamatavoman leaves	Omam leaves	Ajwain
4	Curry Leaf	karivepaku	Kariveppilai	Kariveppila	Kadi patta
5	Mint	Pudhina	Pudhina	Pudhina	Pudhina
6	Coriander	Kothimeera	Kottamali	Kottamali	Dhaniya Patta
7	Carrot	Carrot	Carrot	Carrot	Carrot
8	Beetroot	Beetroot	Beetroot	Beetroot	Beetroot
9	Bottle gourd	Anapakaya	Sorakai	Chorakaa	Lauki
10	Ridge gourd	Beerakaya	Peerkangai	Peechinga	Chikni Turai
11	Tomato	Tomato	Thakkali	Thakkali	Tomato
12	Dates	Kharjooram	perichampazham	Eethapazham	Khajur
13	Honey	Thene	Thaen	Thaen	Shahad
14	Ginger	Allam	Inji	Inji	Adarak
15	Lemon	Nimma Kaya	Elumichai	Cherunaranga	Nimbu
16	Celery	Celery	Celery	Celery	Celery
17	Chia	Sabja	SabjaVithai	Tirunitru	Sabja
18	Ash gourd	Boodidha Gummadikaya	Neer poosanikai	Kumbalanga	Pethakaddu
19	Malabar Tamarind	Vaagu Kaya	Murgal	Kudampuli	Kokum

  

Bottle gourd Plantain Chutney !!

Ingredients - 

1) 1/2 cup diced bottle gourd along with skin
2) 1/4 cup diced plantain along with skin
3) 1 medium onion
4) 3-4 green chilly's (can be more if you prefer spicy)
5) 1/2 lemon slice
6) 1/2 teaspoon crushed peppercorn
7) 1.5 cups curd
8) Pinch of Salt (Optional)

Preparation - 

1) Saute the diced bottle gourd and plantain for 1-2 mins
2) Boil the sauteed bottle gourd and plantain in a pressure cooker for 1 whistle
3) Added the boiled bottle gourd & plantain , green chilles, onion and blend them in a blender or  mixie
4) Add this mixture to the curd, squeeze lemon along with a pinch of salt (optional), crushed peppercorn and mix well
5) Add Lemon juice and mix
6) Optional - Add tadka / tempering with ghee / cream

Bottle gourd plantain chutney ready !!

This can be served as a side to Roti's / Paratha's, or served with Pulav's, Biryani's. This can also be eaten as is without any side.

Recipe & Photo Credit - Sri Amarnath garu, Srimathi Lakshmi garu