India’s Must-Have Monsoon Veggies
Arbi Leaves
Used in traditional patra, or steamed rolls, arbi leaves are a monsoon staple in many Indian homes. Perfect for spicy, tangy bites.
Rugda Mushroom
This wild mushroom is foraged after rains and celebrated for its rich, nutty flavor. Monsoon markets come alive with it.
Bamboo Shoots
Freshly harvested bamboo shoots add crunch and umami to curries and pickles. A must-have in Assam and Manipur.
Phodshi Bhaji
This forest green appears only during the rains and is cooked into stir-fries or served with bhakri. Local and seasonal at its best.
Gavti Almi
These wild mushrooms are prized in coastal Maharashtra and Goa for their deep, savory flavor. Rare and deliciously seasonal.
Singhara
Commonly eaten raw or as flour, singhara thrives in monsoon-fed waters. Sweet, juicy, and super versatile.
Dhingri
These mushrooms grow naturally during the rains and are used in rich gravies and stir-fries. Nutritious and packed with umami.