Top News

Making tasty vegetables is also an art. If you want to make everyday vegetables tasty, then it is important to make them in the right way, like using the right amount of spices. Similarly, adding water to every vegetable is not necessary, and in some cases it can spoil the taste, texture and nutrition of the vegetable. Let us know why this happens and in which vegetables water should not be added. Why should water not be added to some vegetables?

Contains natural moisture

Some vegetables already contain a sufficient amount of water. When they are cooked on low flame during cooking, they release their moisture.

The taste becomes weak

Adding extra water can dilute the taste or make the original flavor of the vegetable disappear.

The texture is spoilt

Adding water can make the vegetables soft or rotten.

Essential nutrients may be lost

Boiling or adding excess water causes nutrients to dissolve in water, especially water-soluble vitamins like vitamin C and B-complex.

Vegetables that should not be watered (or very little water should be added)

ladyfinger

Water should never be added to bhindi as adding water makes it sticky. It should be roasted dry on low flame.

Eggplant

Eggplant itself contains a lot of moisture. Excess water makes it mushy and tasteless.

Mushroom

It already contains 80-90% water. It releases its water while cooking.

Cabbage

These also release moisture when fried. Adding water will make them melt very quickly and may make them tasteless. Zucchini, bottle gourd, tinda – these vegetables also release water when cooked. If water is added, they become more watery and thin.

What to do

Cook on low flame and keep it covered so that the vegetable gets cooked in its own steam. If needed, you can sprinkle a very small amount of water, but do not boil it at all.