Here is a simple Jain-friendly list of green vegetables (hara saag-bhaji), excluding kanda-mool like onion, garlic, potato, etc.

Leafy greens (saag)

• Spinach (Palak)
• Fenugreek leaves (Methi)
• Amaranth leaves (Chaulai/Rajgira bhaji)
• Coriander leaves (Dhaniya)
• Mint (Pudina)
• Dill (Suva/Sowa)
• Bathua leaves (Chenopodium)
• Mustard greens (Sarson)
• Colocasia leaves (Arbi ke patte; for some people it may cause itchiness—use carefully)
• Curry leaves (Kadi patta)

Green vegetables (non-leafy)

• Okra/Lady’s finger (Bhindi)
• Bottle gourd (Lauki/Doodhi)
• Ridge gourd (Turai)
• Sponge gourd (Gilki)
• Snake gourd (Chichinda)
• Pointed gourd (Parwal)
• Ivy gourd (Tindora/Tendli)
• Bitter gourd (Karela)
• Ash gourd/White gourd (Petha)
• Cucumber (Kheera)
• Zucchini (green)
• Green capsicum/Bell pepper (Shimla mirch)
• Green brinjal varieties (Baingan – light/green types)
• French beans
• Cluster beans (Guvar)
• Broad beans/Flat beans (Papdi/Val papdi)
• Green peas (Hare matar)
• Snow peas/Snap peas

Important Jain notes

• Avoid roots and bulbs (kanda-mool): onion, garlic, potato, carrot, beetroot, radish, spring onion, etc.
• Avoid mushrooms and other fungi.
• Many Jain families reduce or avoid leafy greens during Paryushan/Chaturmas or on certain tithis; follow your family’s achar and panth maryada.