Vegetables are an important part of our daily diet, but if they are not cooked properly, they lose both their nutrients and taste. Especially we often make the mistake of cooking some vegetables covered, due to which they either get overcooked or the essential vitamins present in them are lost. Let us know about those vegetables which should not be cooked covered at all.
Why should some vegetables not be covered while cooking? (Vegetables Not Cover While Cooking)
When we cook some vegetables covered, steam starts forming inside, due to which the vegetable becomes very soft and its natural taste is lost. Along with this, many essential vitamins (such as Vitamin C, B-Complex) are lost along with the steam. Apart from this, the color and texture of the vegetable also gets spoiled.
Vegetables that should never be cooked covered (Vegetables Not Cover While Cooking)
Bhindi: Covering ladyfinger makes it sticky. Cooking it open makes it crispy and tasty.
Brinjal: Brinjal becomes very soft and watery when covered. Cook it open so that its original taste remains.
Turnip and Radish: They have a spicy and special taste, which can be lost if covered.
Cabbage and Cauliflower: Cooking covered loses their crispness and color.
Green leafy vegetables (spinach, fenugreek, mustard): Covering can destroy the folate and vitamin C present in them.
Some vegetables that can be cooked covered (Vegetables Not Cover While Cooking)
Potato, carrot, pumpkin, ridge gourd, or mixed vegetables made with lentils. These vegetables cook late and cook well when covered.
Right way to cook vegetables (Vegetables Not Cover While Cooking)
Cook vegetables on medium flame.
If covering is necessary, then remove the lid in between and keep stirring with a spoon.
Do not add too much water, so that the nutrients do not dissolve in the water.
Do not overcook vegetables – keep them a little crunchy, so that both the taste and nutrition remain intact.
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