Jun 02, 2025
Green veggies always play a vital role in nourishing the body. From local to indigenous greens, these veggies have always been a part of the dishes. If you planning to elevate the nutritional profile, we have something for you. Here is a compilation of 9 lesser-known veggies that are good for your meals.
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Often referred to as ewedu in Nigeria, saluyot in the Philippines, or lalo in the Caribbean, jute leaves have nourished communities for centuries. Cooked leaves become soft and slightly slimy like okra, but are great for hearty stews.
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Kalmi saag, also referred to as water spinach, is a beloved staple in Bengali kitchens. With its tender leaves and soft stems, it cooks quickly and adapts perfectly to different dishes. Whether stir-fried, tossed into crispy cutlets, or simmered into something comforting, this leafy green brings a mild, slightly sweet flavour that makes everyday meals feel a little more special.
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Colocasia leaves are heart-shaped and prettier than their name. In Gujarat, the dish is transformed into patras, which are packed with spicy gram flour, rolled tightly, later steamed and fried to perfection. Across the country, colocasia leaves are a part of everything from curries to snacks.
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Tamarind isn’t just about the pod, but the leaves add a delightful flavour to the dishes. These feathery greens are used in rasams, rice dishes, and traditional chutneys. Beyond their flavour, they’re revered in Ayurveda for their ability to tackle jaundice and other infections.
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Gongura is that leafy green with a tang so sharp, it will definitely bring a zing to your taste buds. Gongura leaves are the star of Andhra kitchens, it’s tossed into pickles, dals, and spicy chutneys like Gongura Pachadi. Known across India by different names, these leaves aren’t just flavourful- they’re rich in iron and antioxidants too.
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Drumstick pods are a sambar staple, but have you tried the leaves? Moringa leaves are nutrient powerhouses loaded with protein, vitamins, and antioxidants. In South India, they’re gently sautéed with coconut and spices in a quick Thoran.
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Found coiled like little green scrolls, fiddlehead ferns are nature’s wild delicacy. Known as lingdu in the hills of Uttarakhand and Assam, they’re foraged, sautéed, and savoured as a seasonal treat. Their slightly nutty flavour and crisp bite make them a forager’s favourite.
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Apart from the juicy goodness, the leaves are packed with nutrients that are worth more than beetroot. Rich in iron and vitamins, they’re great in stir-fries or cooked Kerala-style in a Poriyal with onions, coconut, and mustard seeds.
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These leaves are not just fragrant, but they are definitely the powerhouse of wellness. When steeped into a tea or juiced, they deliver a punch of vitamins A, C, and B, plus antioxidants that fight inflammation. They’ve been used in Ayurveda to support immunity, aid digestion, and even brighten the skin.
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