Cluster Beans

The guar bean or cluster bean is an annual legume and the source of guar gum. It is mainly used in indian cooking & very tasty when cooked in indian style. The bean must be picked when young and tender.

English: Cluster Beans
Tamil: Kothavarangaai (கொத்தவரைக்காய்)
Telugu: Goruchikkudu kaya (గోరు చిక్కుడు )/ Gokarakaya
Hindi: Gavar/ Gawaar ( गवार् )
Kannada: Capparadavari/ Goreekaye/Chawlikay
Malayalam: Kottavara

Chayote

The chayote, also known as vegetable pear, chow chow (India),or pear squash is an edible plant that belongs to the gourd family. 

The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lemon juice. It can also be eaten straight, although the bland flavour makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.

English: Chayote
Tamil: Chow Chow (சௌ சௌ) /Bangalore Kathrikkai (பெங்களூர் கத்தரிக்காய்)
Telugu: Seema Vankaya (సీమ వంకాయ) 
Hindi:
Kannada: Seemae BaDhneKayi (ಸೀಮೆ ಬದನೆಕಾಯೇ)
Malayalam: Seema Kathrika 

Cauliflower

While Cauliflower is available in many colours, the most popular among these is the white variety. It can be prepared in number of ways like boiled, roasted, fried, steamed or even eaten raw. Cauliflower is low in fat, high in dietary fibre, folate, water and vitamin C. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.

English: Cauliflower
Tamil: Cauliflower
Telugu: Cauliflower
Hindi: phul gobi
Kannada: HuKosu/HooKosu
Malayalam: Kaliflower 

Carrot

Carrot is a root vegetable, either orange or red in colour, though purple, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well.

Grated carrots are used in carrot cakes, as well as carrot puddings. Carrot juice is a healthy drink and can also be blended with salad dressing. It is rich in carotene and Vitamin A.

In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or daal dishes, and the most popular variation in north India is the Gaajar Kaa Halwaa carrot dessert, which has carrots grated and cooked in milk until the whole thing is solid, after which nuts and butter are added.

English: Carrot
Tamil: Carrot
Telugu: gujjara gadda
Hindi: Gaajar
Kannada: Gajjari
Malayalam: Carrot

Capsicum

The term "bell pepper" or "pepper" or "capsicum" is often used for any of the large bell shaped capsicum fruits, regardless of their color. The color can be green, red, yellow or orange. Green peppers are less sweet and slightly bitterer than red, yellow or orange peppers. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.

Capsicum fruits and peppers can be eaten raw or cooked. They are suitable for stuffing with fillings such as cheese, meat or rice. They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces.

English: Capsicum/ Bell Peppers
Tamil: Kuda Milakai
Telugu: Bunga mirapa/Bangalore mirapa kaaya
Hindi: Simla Mirch
Kannada: Donne Menasu
Malayalam: Unda Mulakku /Kappal Mulakku

Cabbage

Cabbage is used as a leafy green vegetable. The part of the plant normally consumed is the immature brunch of leaves that are light green in colour. It is widely consumed raw, cooked, or preserved in a great variety of dishes. It is moist often prepared by sauteing. Cabbage is often added to soups or stews. When served raw, cabbage is crunchy and sweet. It is inexpensive and found in almost all parts of the world

There are many varieties of cabbage based on shape and time of maturity. The following are the most popular varieties

Cabbages grown late in autumn and in the beginning of winter are called colewort; their leaves do not form a compact head. "Colewort" may also refer to a young cabbage.

Red Cabbage is a small, round-headed type with dark red leaves.
  

Savoy Cabbage has a round, compact head with crinkled and curled leaves.

White cabbage is a winter Vegetable. It is commonly available. White cabbage is not really white, but light green in color.  The light color can easily be seen when set beside a green cabbage for comparison. White cabbage is great eaten raw in salads or cooked in recipes. 

Bokchoy, or Chinese cabbage, forms celery like stalk of white leaves; it is higher in calcium.

Drumhead cabbage has a rounded, flattened head.

An oxheart cabbage has an oval or conical head.

Green cabbage is a very popular in many parts of the world. Green cabbage is referred as a leaf vegetable, as its leaves are the consumed parts. The texture of green cabbages varies from crispy to soft.

English: Cabbage

Tamil: Muttai gose

Telugu: Cabbagee /kosu

Hindi: Bandhgobi / Pattagobi

Kannada: Kosu /kosu gedde

Malayalam: Muttakoos

Brinjal

Commonly known as the eggplant, Aubergine is one of the most easily available and affordable vegetable. Brinjal can be cooked in many different ways and it comes in different size, shape and color, though typically purple.

English: Brinjal/ Eggplant/ Aubergine
Tamil: kathiri kai
Telugu: Vankaya
Hindi: Baingan
Kannada: Badane
Malayalam: Vazhuthinanga

Bottle Gourd

Bottle gourd also known as calabash or long melon . The fresh fruit has a light green smooth skin and a white flesh. However the rounder varieties are called Calabash gourds. It is cooked most often like a squash.It is used as a main ingredients in lot of recipes.

English: Bottle gourd
Tamil: Suraikkai (சுரைக்காய்)
Telugu: Anapakaya,Sorakaya (సొర కాయ)
Hindi: Lauki (लौकी)
Kannada: Sorekayi
Malayalam:  churakka (ചുരക്ക)

Bitter Gourd

Bitter gourd, also known as Bitter Melon.Bitter melon comes in a variety of shapes and sizes.The fruit is most often eaten green.It is very popular throughout India.This vegetable has a strong bitter flavour.

English: Bitter Gourd/ Bitter Melon
Tamil: Paavakkai/ paakharkaai
Telugu: kakarakaya
Hindi: Karela
Kannada: Hagalkai
Malayalam: Pavayka/ Kayppayka

Asparagus

Asparagus is a spring vegetable.Asparagus has been used from early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties.Only young asparagus shoots are commonly eaten: once the buds start to open the shoots quickly turn woody and become strongly flavoured.