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Vegetables you should not cook immMIDIELY: Delicious vegetables are not only made in spices or cooking ways, but it is equally important to take care of small things. The right time to cut the vegetable and cook it is one of these things.

Cooking some vegetables can spoil their taste, increase bitterness or texture can go wrong. Let us know about some such vegetables which are advised to keep for some time after cutting.

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1. Bhendi (Vegetables you should not cook immediatily)

Why not make it immediately: Bhendi has naturally decorations. It increases more on cooking as soon as it is cut, due to which the vegetable becomes highly sticky.

Suggestion: Cut the lady finger and keep it in the open air for 10–15 minutes. If you want, you can also be kept with a little lemon juice or vinegar.

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2. Brinjal (Vegetables you should not cook immediatily)

Why not make it immediately: Brinjal gets oxidized quickly and turns black. Light bitterness is also found in some varieties.

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

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3. Bitter gourd (Vegetables you should not cook immediatily)

Why not make it immediately: Bitter gourd is naturally bitter. Cutting and cooking immediately keeps his bitterness.

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

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4. Potato (Vegetables you should not cook immediatily)

Why not make it immediately: Cooking the potato immediately after cutting it sometimes takes more time to cook and can also change its color.

Suggestion: Soak the chopped potatoes in water, so that excess starch comes out and it is easy to cook.

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5. Jimikand (Vegetables you should not cook immediatily)

Why not make 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 a while. This reduces the itching element to a great extent.

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