By Aditi Saraswat
July 13, 2026
Monsoon season calls for mindful eating, and the seasonal vegetables can make everyday meals feel more wholesome. These rainy season vegetables are widely available and can be used to make soups, curries, and stir-fries to get the best nutrition out of them.
Light and very easy to cook, bottle gourd or lauki can be used to make curries and soups, and can also be added to dal. It has high water content, making it a perfect choice for everyday meals.
Ridge gourd is another seasonal choice during the rainy season. Its light flavour soaks up the spices, making it a perfect fit to use in stir-fries, curries, and traditional everyday sabzis.
Pumpkin can be used to make soups that help soothe a sore throat or also as dry sabzis. It stores well without getting rotten and adds nutrition for everyday meals.
Ivy gourd or kundru is another seasonal vegetable that adds variety to everyday meals. Toss it with simple spices to get a nutritious side dish that pairs well with dal and roti.
A common monsoon vegetable, snake gourd has a light texture that works perfectly for lightly spiced curries, coconut-based gravies, or in South Indian recipes.