5 veggies to eat this monsoon



According to Ayurveda, the monsoon season or Varsha Ruts is known is the season of aggravated Vata dosha. Vata dosha is considered to be a cold dosha and people who are a predominant vata type will need to take extra precautions in this season. In our last post we spoke in detail about 5 fruits that one must include in the diet in the monsoons for better health and immunity. In this post, we will talk of 5 veggies that are good for the predominantly Vata dosha type. Including these vegetables in the diet will help improve your overall health during the monsoon. Each of these vegetables will have specific benefits to keep you healthy and safe.

Bitter gourd – Karela

Not many people fancy the taste of a bitter gourd (karela). But did you know that Ayurveda recommends this as one of the ‘must-eat’ vegetable during monsoons? This vegetable is known to reduce blood sugar and controls the digestion of carbohydrates in the body. Bitter gourds have a high water content and is low in calories and if you have weight loss on your mind, you should consider including his vegetable in your diet. This vegetable also contains Vitamin C that helps boost the immunity levels.

Expert tip: Did you know that peeling the bitter gourd and soaking it salt water for a couple of hours can help reduce the bitterness of vegetable? Try it!


Pumpkins are loaded with nutrients like Vitamin A and dietary fiber, making them perfect for the monsoons. Pumpkins also contain a good amount of beta carotene that help your eyes and skin along with potassium and Vitamin C to ward off cold and cough that are common in monsoons. Pumpkin seeds are good for your heart and you will often find this ingredient included in trail mixes. Research states that pumpkin seeds helps to lower bad cholesterol and can also help to fight cancer.


Yams belong to the group of vegetables whose nutritional value is underestimated. This tuber root vegetable that looks like the sweet potato has immense health benefits especially for those who have heart problems. The vegetable contains Vitamin B6 that helps break down homocysteine and it also contains potassium that helps control blood pressure. While yam is a starchy vegetable it also contains high amounts of Vitamins C, A & B1 along with folic acid, pantothenic acid and niacin.

Expert tip: Always peel yams before using to get rid of toxins in the outer skin.


You’ve probably eaten this vegetable in salads or a plate of pasta. Available in both yellow and green, zucchinis are becoming increasingly popular in Indian cuisine. They cook fast and have a neutral taste, making them easily adaptable to any dish. Zuccini’s contain a generous amount of Vitamin C that can help to metabolize cholesterol and free your cells from free radicals, increasing your immunity. It also contains lutein and zeaxanthin which help promote healthy eyesight as well as manganese which promotes healthy bone tissue development and produces collagen.


Fenugreek has long been a part of Indian cooking. This is used in the form of vegetables as well as seeds especially in the monsoon because promotes the consumption of bitter foods during this season. Fenugreek is also a good source of Vitamin C, niacin, potassium, copper, selenium, iron, manganese and magnesium. It also contains polysaccharides which help lower bad cholesterol. They also contain a good amount of fiber and are known to ease PMS symptoms in women. So you can include this veggie not just in the monsoon but all year around.

Always buy organic vegetables because they are known to be free from chemicals and pesticides. If you choose to eat any vegetables with the peels intact, ensure that you wash it thoroughly to remove any traces of dirt. Wash the vegetables in warm salted water to avoid consuming pesticides. Try to include more garlic and turmeric in your monsoon diet. Try and avoid raw food as it can cause infections. Choose to eat stir fried or sautéed food in comparison to raw food. Eat well this monsoon and stay healthy!!

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