8 vegetables from across India that make monsoon so special

Come monsoon, and every nook and corner of nature starts looking freshly washed under rainwater. And apart from lush greenery all around, the season also offers some unique and nutritious vegetables that are enjoyed in different regions. Here we have curated a list of 8 lesser-known vegetables from across India that make monsoon a little more special for foodies.

Also known as colocasia leaves, these tender green leaves are used to make Patra, a steamed and pan-fried dish from Gujarat and Maharashtra. In UP, this dish is called Rickwach and uses a spicy batter of besan, hing, ajwain, and ginger garlic. These green leaves are rich in vitamin A and antioxidants like beta-carotene that improve vision and reduce eye strain. They are also rich in iron and folic acid that help improve hemoglobin levels and combat anemia. The high dietary fiber aids smooth digestion and prevents constipation.

Also known as Termitomyces, this rare variety of wild mushroom, which is highly nutritious and is popular in tribal regions of Jharkhand, Chhattisgarh, Odisha, and parts of Maharashtra. It is used to make spicy curry. It is rich in protein that helps with muscle repair and growth. It also contains natural antioxidants that help fight free radicals, reducing oxidative stress and slowing down aging. It is low in calories and fat, which makes it ideal for weight management.

It is very popular in North eastern cuisine, and is used to make dry sabzi, curries, and even spicy pickles. Bamboo shoot is low in calories and high in fiber, which promotes gut health. It is said to contain phytosterols and potassium that may help reduce bad cholesterol (LDL) and maintain healthy blood pressure. It is also rich in vitamins A, B6, C, and E that strengthens immunity, cell repair and overall vitality.

It is a green leafy vegetable mostly found in Maharashtra during monsoon season. Also known as Forest Onion, it looks like a thin, long green stalk, and is very similar to spring onion and green chives. Best cooked with moong dal, grated coconut, and a tempering of mustard seeds, green chilies, and turmeric, it goes well with chapati or bhakri. It has natural oils and fiber content that helps stimulate digestion and relieve bloating. It is also rich in sulfur compounds that support detoxification and reduce inflammation in the body during this humid season.

These are edible mushrooms mostly found in Goan market and Maharashtra during monsoon season and are used to make stir-fry and curries. This mushroom is also rich in protein and contains beta-glucans and other polysaccharides that enhance the immune system's response. It is also rich in antioxidants that help fight oxidative stress and supports healthy aging and disease prevention.

Popularly known as Water Chestnut, these are grown in sluggish water or freshwater lakes, and are consumed raw, dried, sautéed, and even as flour. They contain polyphenols and flavonoids that reduce inflammation and fight free radicals. They are also rich in vitamin B6 and C, which strengthen the immune system and protect against seasonal illnesses. And are also rich in dietary fiber, that supports gut health and relieves constipation.

Popularly known as Oyster Mushrooms, they are often enjoyed in curries, stir-fries, and even pulao. They are rich in protein, beta-glucans and antioxidants, which help the body fight infections and inflammation. They also contain lovastatin, a natural compound that may reduce LDL (bad cholesterol) levels.

Also known as Dhekia Shaak or Fiddlehead Fern, they are native to Himalayan region and are used to make sabzi and even pickle. They have curled, young shoots and resemble the head of a violin. They are packed with flavonoids and polyphenols that lower oxidative stress and inflammation. They also support digestion and contain vitamin A, C, and several B-vitamins, which help with vision, immunity, and metabolism.

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