Last blog we have seen about what choice you have to make while having roti, daal & rice. In this blog we will discuss about what veggies to eat, as per the normal diet plan according to Ayurveda.

Vegetables which are in the form of fruits are mostly acceptable to eat regularly.  Vegetables like bottle gourd (lauki), pointed gourd or (parwal), ladyfinger, Ridge gourd (turai), Sponge gourd or Lauffa, Green pumpkin (tinda), white brinjal, cabbage, cauliflower, Red-pumpkin (kaddu); French beans are some vegetable widely accepted by the ayurvedic physician.

All vegetables are advised to make simple sabzi without a heavy load of masala and puree. The recipe is simple sauté the vegetables by adding ghee or cold-pressed oil, mustard, and cumin, add some ginger garlic paste, add washed chopped vegetables to it; then add some coriander seed powder, red chili powder, turmeric powder & some salt to taste & cook on low flame until it’s cooked well.

Vegetables like beans, drumsticks, broad beans, cluster beans, banana flowers, and bitter gourd are also appreciated in moderate proportion.

Leafy vegetables:

Amaranthus (both green and red) and chaulai, are preferred in the Ayurvedic diet. Palak, Methi & Dil (Shepu) are advised in proportion.

They are advised to make it simple. Just add freshly chopped any of the above veggies in a simple tadka of ghee/ oil, with mustard, cumin seeds, garlic cloves, and salt in it.

People having any symptoms of acidity like burning in the stomach, acid refluxes, or other digestive issues are advised to avoid the above vegetables or consult your ayurvedic physician.

All the above-mentioned vegetable and greens are advised to eat on a regular basis. One can have them with various combinations and shuffle to avoid the boredom of same diet.

In the next blog, we will see other components of the diet. To be continued…