In Jain Dharma, both onion and garlic are generally avoided because they are root vegetables and involve uprooting the plant, which is avoided out of non-violence (ahimsa). So, the typical guidance is: neither onion nor garlic.

If you’re cooking, you can use alternatives that are commonly accepted in Jain cuisine, such as:

• Other vegetables (pumpkin, bottle g gourds, spinach, tomatoes, cucumbers, okra, etc.)
• Lentils and legumes (dal varieties)
• Spices and flavorings that don’t involve onion/garlic (ginger, cumin, coriander, asafoetida, turmeric, green chilies in small amounts if your tradition allows)

Note: Practices can vary slightly between Digambar and Shwetambar communities, and among local temples or families. If you follow a specific community, you may want to confirm their exact guidelines with them.