India’s vegetable heritage is ancient, rooted in native crops and enriched by global exchanges. Indigenous vegetables such as bitter gourd (karela), brinjal (baingan), drumstick (moringa) and amaranth greens were cultivated since early times and are mentioned in classical texts like the Charaka Samhita and Sushruta Samhita. These vegetables were valued not only for their nutritional role but also for their medicinal properties in Ayurveda, forming the foundation of traditional diets across regions.

With the advent of trade and colonial influence, India’s vegetable basket expanded. Crops such as potato, tomato, chilli and capsicum were introduced from the Americas, while cabbage, cauliflower and carrots (orange varieties) came from Europe. Over time, these foreign introductions blended seamlessly with native vegetables, becoming staples in Indian cuisine. Dishes like baingan bharta, sambar with drumstick and sarson ka saag reflect this rich diversity, where indigenous and introduced crops coexist.

In modern times, vegetable cultivation has been transformed by scientific research and breeding programs. Institutions like the Indian Agricultural Research Institute (IARI) established vegetable breeding stations in the mid-20^th century, focusing on seed production, disease resistance and yield improvement. Today, India is among the world’s largest producers of vegetables, with crops like potato, onion, tomato, brinjal and okra contributing significantly to both domestic consumption and exports.