Here is the common Jain practice during Paryushan regarding vegetables:

• Main rule many Jains follow: avoid root vegetables (bij) because pulling them harms the plant’s life and has been treated as a form of violence.
• So you typically can eat vegetables that come from the above-ground parts or are not roots, such as:

- Leafy greens: spinach (palak), bathua, leafy coriander, amaranth greens, spinach - Other non-root vegetables: cucumbers, gourds (bottle gourd, ridge gourd, lauki, tindora), zucchini, OKRA (bhindi), cucumbers, pumpkins - Legumes and pulses: pigeon peas (toor/arhar), chickpeas (chana), mung beans (moong) when prepared without root ingredients

• Fruits and dairy are commonly included, depending on local practice and personal vow.
• Many Jains also avoid tubers like potatoes, onions, garlic, and sometimes other underground parts during Paryushan.

Important notes:

• Digambar and Shwetambar traditions may differ slightly in what is allowed during fasts or vrata. If you follow a specific guru or temple tradition, check their guidance for exact lists.
• If you’re unsure about a particular vegetable, ask your local Jain teacher or community guidelines, as practices can vary by region and community.

If you’d like, I can look up a specific guidance from a Jain source for your tradition. You can read more on related practices here