One of the most widely celebrated and significant festivals for the Jain community, Paryushan Parva is quite different from what one expects of a typical Indian festival that is celebrated with pomp and festivity. On the contrary, Paryushan is a solemn occasion that is observed as a time of penance and purification. Over a period of eight days for Śvētāmbaras and 10 days for Digambara, usually occurring during the months of August or September, people of the Jain community reflect, introspect immerse themselves in penance or various kinds as a means to purify the mind, body and soul of all toxins.
During this time, apart from the rituals that are performed, meditations and prayers offered, people also fast for as many days as possible. Many subsist on sipping water through the day, alone. Those who partake of meals, observe several restrictions. Usually all root vegetables, green leafy vegetables and honey are avoided. This really pares down an already vegetarian diet, eliminating even basics like ginger, garlic, coriander, curry leaves and so many things we take for granted.
To commemorate the occasion, here is a list of 35 recipes that are can be made during the time of Paryushan.
Note: Some of these recipes may have ingredients like honey, ginger, coriander, curry leaves and green chilies, but if you are observing the fast in its totality, simply eliminate them while preparing these dishes.