⁠ 7 Underrated Indian Vegetables You Should Try

Kohlrabi (Knol Khol / Navalkol):

It’s a crisp and juicy vegetable with a mild taste and it is served best in curries, stir-fries and even raw in salads.

Parwal (Pointed Gourd):

This tender vegetable is full of nutrients and tastes delicious if stuffed or cooked with spices.

Kantola (Spiny Gourd):

This vegetable has a mildly bitter flavor, but it's excellent for frying or shallow cooking. Also it is known for digestive benefits.

Yam (Suran / Jimikand):

This vegetable is earthy and starchy in texture and its used in curries and tikkis and also is prized for its high fiber content.

Amaranth Leaves (Chaulai / Thotakura):

This vegetable is rich in iron and calcium and is best in stir-fries, dals or a side dish.

Banana Stem (Vazhai Thandu):

It is best for detox and is often used in South Indian kootus and juices, its crunchy and fibrous.

Pumpkin Leaves (Kumro Pata):

They are often overlooked vegetables that are used in Bengali and tribal cuisines for fritters and also to cook with mustard paste.