Answer

In Shwetambar Jain ekasana, the vegetables that are generally used are non-root, above-ground vegetables.

Explanation

Common vegetables that are usually considered suitable include:

• Bottle gourd (lauki / dudhi)
• Bitter gourd (karela)
• Ridge gourd (turai / tori)
• Snake gourd
• Pumpkin (kaddu / petha)
• Squash varieties
• Indian round gourd (tinda)
• Pointed gourd (parwal)
• Okra (bhindi)
• Brinjal (eggplant / baingan)
• Capsicum / bell pepper
• Tomato
• Cucumber
• Green peas
• Beans
• Cauliflower
• Cabbage
• Leafy vegetables such as spinach and fenugreek leaves

Important Note

In Jain practice, root vegetables are not used. So these are generally avoided:

• Potato
• Onion
• Garlic
• Carrot
• Beetroot
• Radish
• Turnip
• Ginger
• Turmeric as fresh root
• Any underground vegetable

Spiritual Understanding

The purpose of this discipline is to reduce harm to living beings and support self-restraint. Jain food rules are meant to cultivate ahimsa, simplicity, and purity in daily life.

Takeaway

For Shwetambar ekasana, you can generally use leafy greens, gourds, gourds-family vegetables, bhindi, baingan, capsicum, cucumber, beans, peas, cabbage, cauliflower, and similar above-ground vegetables — while avoiding all root and underground vegetables.