The Language of the Modhupur Mandi (Garo), Volume 2
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5.2 Crops, Cultivated Plants
pp. 367gu-a n. areca palm, areca nut.
jam-bu-ra n. pomelo, a large citrus tree and fruit.
mo-du n. papaya, honey. <B
na-rang n. orange tree, orange fruit.
na-ri-kel, nai-rol n. coconut. <B
nai-rol, na-ri-kel n. coconut. <B
te˙-brong, ti˙-brong n. jackfruit.
te˙-ga-chu, ti˙-ga-chu n. mango.
te˙-rik, ti˙-rik n. banana.
a-na-ros n. pineapple. <B
ak-ka-ru n. a kind of squash.
al-u-gu-ta n. white potatoes (A˙A chik al-u). <B
ba-dam n. peanut. <B
ba-ring n. eggplant, brinjal.
bil˙-ik n. short green beans with narrow, edible pods.
dail, dal n. pulse, dahl. <B
deng-ga n. a red spinach-like vegetable of which the leaves are eaten, larger than lal-sak. <B
e˙-ching, i˙-ching n. ginger.
ga-jur n. carrot. <B
ge-na-si, gi-na-si n. a green bean with a broad pod that is eaten along with the seeds.
go-min-da, gu-min-da n. a round squash that lies on ground when growing.
gom n. wheat. <B
i˙-ching, e˙-ching n. ginger.
jal˙-ik n. chili pepper.
ka˙-rek n. beans with a long narrow edible pod.
kil n. cotton.
Page 368lau, rau n. gourd, a long edible squash that hangs from a climbing vine. <B
mul-a n. a large radish; the plant has four-petaled white or slightly lavender flowers, and edible greens in addition to the white or reddish edible root. <B
me-ga-ru, mi-ga-ru n. an edible grain, Job's-tears or pop sorghum.
me-kop, mi-kop n. maize.
me˙-a, mi˙-a n. edible bamboo shoots.
men-du n. a yellow flowered pea with edible seeds.
mi-si-mi, mi-si n. millet.
ro-sun, ro-sin, ra-sin, na-sin n. onion, garlic. <B
ro-sun gip-bok, na-sin gip-bok n. garlic.
ro-sun git-chak, na-sin git-chak n. onion.
sil-so, sil-su, sul-so n. mustard, mustard seed.
ta˙-a n. any of several edible tubers.
ta˙-bol-chu, ta˙-bil-chu n. manioc, cassava.
ta˙-mil-ang n. sweet potato.
ta˙-ring n. huge-leafed tuber, arum.
to-ma-to, to-me-to, to-mo-to n. tomato, (same as ba-ring bel-a-ti. <E
jal-a n. rice seedling during stage when it grows in a seedbed. <B
me-rong, mi-rong n. husked rice.
mi n. rice plant, unhusked rice, cooked rice.
mi-mil n. sticky rice that has been cooked by steaming, cooked mi-mit-im.
mi-mit-im n. a variety of sticky rice before it has been husked, the kind of rice that, when cooked, will be called mi-mil, a traditional rice from slash and burn times, one kind of mi-man-de.
mi-rong, me-rong n. husked but uncooked rice.
