particularly at fruiting stage and non adoption of safe waiting period leads to accumulation of pesticide residues in consumable vegetables. Contamination of vegetables with pesticide residues has been reported by several researchers(Madan et al., 1996: Kumari et al., 2OO2 and 22003 The aim of this study was to evaluate the pesticide residues of four different chemical groups i.e., organ chlorines(OC), synthetic pyrethroids(SP) organ oposphorous(OP), and carbamates in brinjal cauliflower and okra and to assess the effect on residues of like washing some household and processes boiling cooking.