 For example, a number of Hindu communities from many parts of India refrain from eating onions and garlic altogether during chaturmas, which broadly equals the monsoon season.Leafy vegetables such as fenugreek, amaranth, beetroot, radish, dill, colocasia, spinach, "ambadi", sorrel (Chuka in Marathi), "chakwat", safflower (Kardai in Marathi) and tandulja are either stir-fried (pale "bhaaji" ) or made into a soup ("patal bhaaji" ) using buttermilk and gram flour.Many vegetables are used in salad preparations called "koshimbir"s or "raita".