Avoid Cooking These Veggies Immediately – It Can Ruin Taste & Health

Lifestyle

Some vegetables need time before cooking to enhance their taste and preserve nutrients. Cooking them right after cutting can lead to nutrient loss and bitter flavor. Know which veggies to let rest before hitting the pan!

A delicious vegetable is not made only by spices or the way of cooking, but it is equally important to take care of small things. Cutting the vegetable and the right time to cook it is one of these things.

Cooking some vegetables immediately after cutting can spoil their taste, increase bitterness or spoil the texture. Let's know about some such vegetables which are advised to be kept for some time after cutting.

1. Bhindi (Vegetables You Should Not Cook Immediately)
Why not cook immediately: Bhindi is naturally sticky. It increases more when cooked immediately after cutting, due to which the vegetable becomes very sticky.

Suggestion: Cut the ladyfinger and keep it in open air for 10–15 minutes. If you want, you can also keep it by applying a little lemon juice or vinegar.

2. Brinjal (Vegetables You Should Not Cook Immediately)
Why not cook it immediately: Brinjal gets oxidized quickly and turns black. Some varieties also have a slight bitterness.

Suggestion: After cutting the brinjal, soak it in lightly salted water for some time. This not only reduces the bitterness, but also maintains its color.

3. Potato (Vegetables You Should Not Cook Immediately)
Why not cook it immediately: Cooking potatoes immediately after cutting them sometimes takes more time to cook and its color can also change.

Suggestion: Soak the cut potatoes in water, so that the excess starch is removed and it is easy to cook.

4. Jimikand (Vegetables You Should Not Cook Immediately)
Why not cook it immediately: Jimikand contains an element that can cause itching in the skin.

Suggestion: Cut it and keep it in salt or vinegar water for some time. This reduces the element causing itching to a great extent.

5. Bitter gourd (Vegetables You Should Not Cook Immediately)

Why not cook immediately: Bitter gourd is naturally very bitter. If you cut it and cook it immediately, its bitterness remains.

Tip: After cutting bitter gourd, apply salt on it and leave it for 20–30 minutes. After this, wash it and cook it. This reduces the bitterness to a great extent.