Ayambil is a Jain vrata (fast) practiced by both Digambar and Shwetambar communities, with some regional and family differences. In the Shwetambar tradition, ayambil generally means eating a very simple, light meal once a day (often for a set number of days), consisting of vegetarian dishes prepared with minimal spices and salt. The idea is to keep the food plain, non-stimulating, and easy to digest, while avoiding harm to living beings.

Key points about Shwetambar ayambil food:

• Frequency: one meal per day during the vrat period (the number of days is determined by the family/custom).
• Food style: simple, light preparations with limited ingredients and minimal oil/spice.
• Common components (varies by region/family): a small assortment of seasonal vegetables and pulses, sometimes cooked as a single or a few simple preparations. No meat, fish, eggs, and most grains are avoided depending on local practice.
• Ingredient norms: many Shwetambar households avoid onion and garlic; root vegetables and tubers are often avoided or minimized in strict ayambil practice, though practices can vary.
• No harming others: the selections emphasize non-violence (ahimsa) and minimal impact on living beings.

Because ayambil menus are highly regional and family-specific, there isn’t a single universal list for Shwetambar ayambil. If you tell me your region or the temple/community you follow, I can give you a more precise sample menu that is commonly used there.