Vegetables to Avoid In Rainy Season In Mumbai : A Guide to Safer Eating During the Rains

The monsoon brings a welcome relief from the summer heat, but it also brings along increased humidity and a spike in food and waterborne diseases. During this season, special care must be taken in choosing the right vegetables for daily consumption. Some vegetables are more prone to fungal infections, bacterial contamination, or become harder to digest during the rains.

Let’s take a look at vegetables to avoid in rainy season  along with their names, why they should be avoided, and when in the monsoon season to be most cautious.

🥬 1. Leafy Greens Vegetables To Avoid In Monsoon (पत्तेदार सब्ज़ियाँ)

• Examples: Spinach (पालक), Fenugreek (मेथी), Amaranth (चौलाई), Mustard Greens (सरसों के पत्ते)
• Why Avoid:
  • These vegetables trap water and mud during heavy rains, making them breeding grounds for bacteria, parasites, and worms.
  • High moisture content and low shelf life increase fungal contamination risk.
• When to Avoid:
  • June to early August – the initial months of monsoon when rains are heavy and ground contamination is high.
• Tip: If you must eat them, wash thoroughly with warm water and vinegar, and cook them well.

🍆 2. Brinjal (बैंगन / Eggplant)

• Why Avoid:
  • Highly susceptible to worms and pest attacks in monsoon due to excess soil moisture.
  • Can cause stomach upset and bloating due to its watery texture in damp weather.
• When to Avoid:
  • Mid to late monsoon (July to August) – when pest activity peaks.
• Tip: Opt for fresh, firm brinjals only if you’re sure of the source and cook them thoroughly.

🥒 3. Cucumber (खीरा)

• Why Avoid:
  • Though refreshing in summer, it has high water content which may cause bloating and indigestion during monsoon.
  • Raw consumption risks bacterial infection, especially if not washed properly.
• When to Avoid:
  • Throughout the monsoon – best to consume only occasionally and always peel before eating.
• Tip: Avoid street-side salads during rains.

🌶️ 4. Cauliflower In Monsoon (फूलगोभी)

• Why Avoid:
  • Its florets are tightly packed and tend to retain insects and worms, especially during the wet season.
  • Prone to bacterial infections if not cleaned properly.
• When to Avoid:
  • July to early September – peak of rainfall and humidity.
• Tip: Soak in salt-turmeric water for 15–20 minutes before cooking.

🥦 5. Cabbage (पत्ता गोभी)

• Why Avoid:
  • Like cauliflower, its layered structure harbors hidden worms, bacteria, and dirt.
  • Raw cabbage in salads can increase risk of digestive issues.
• When to Avoid:
  • Mid to late monsoon (July to September)
• Tip: Avoid raw; cook thoroughly after washing with salt water.

🌿 6. Coriander (धनिया पत्ता)

• Why Avoid:
  • It spoils quickly due to high moisture in the air.
  • More susceptible to fungal infections on leaves and stems.
• When to Avoid:
  • Entire monsoon season, especially when stored improperly.
• Tip: Buy only what you need and store in paper towels inside the fridge.

🫑 7. Capsicum (शिमला मिर्च)

• Why Avoid:
  • Although rich in nutrients, it retains moisture and spoils quickly during the rains.
  • Can harbor mold growth and develop slimy texture.
• When to Avoid:
  • Late July to September, especially if humidity remains high.
• Tip: Always cut and inspect the insides before cooking.

🥔 8. Tuber Vegetables (जड़ वाली सब्जियाँ)

• Examples: Potatoes (आलू), Sweet Potatoes (शकरकंद), Yams (जिमीकंद)
• Why Avoid:
  • They grow underground and are prone to fungal and bacterial contamination in moist soil.
  • Difficult to digest during the damp season.
• When to Avoid:
  • July and August – most infections are found in harvested root veggies during peak rains.
• Tip: Store in a dry, cool place and use only well-scrubbed and peeled versions.

🌰 9. Mushrooms In Rainy Season (कुकुरमुत्ता)

• Why Avoid:
  • Wild mushrooms grow naturally in damp monsoon soil but can be highly poisonous if not sourced correctly.
  • Store-bought mushrooms also spoil quickly due to high humidity.
• When to Avoid:
  • Entire monsoon season, especially wild or local unbranded varieties.
• Tip: Only use packaged mushrooms from trusted sources and cook thoroughly.

🧅 10. Sprouted Pulses and Moong (अंकुरित मूंग / Sprouts)

• Why Avoid:
  • Though technically not a vegetable, raw sprouts are popular but can harbor E. coli and Salmonella bacteria in humid weather.
  • Risky when consumed raw during the monsoon.
• When to Avoid:
  • June to September – sprouting is discouraged in damp indoor environments.
• Tip: If eating, lightly steam before consumption.

✅ Safer Vegetable Choices in Monsoon:

• Bottle Gourd (लौकी)
• Ridge Gourd (तुरई)
• Bitter Gourd (करेला)
• Tinda (टिंडा)
• Ivy Gourd (कुंदरू)
• Pumpkin (कद्दू)

These vegetables are easier to digest, less likely to harbor infections, and cook well under heat.

🌿 Final Thoughts

In the monsoon season, your digestive system is naturally weaker due to changes in humidity and air pressure. It’s important to eat light, freshly cooked, and clean vegetables while avoiding those that increase your risk of food poisoning, stomach upset, or waterborne diseases. Make hygiene and sourcing your top priority, and when in doubt—boil, steam, or sauté your veggies thoroughly.