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Cumin is often used in almost every dish, improving both taste and digestion. However, cumin is not beneficial for every vegetable.

In certain vegetables, it not only spoils the taste but also suppresses their nutritional value and natural flavor. Learn about some such vegetables where cumin is better seasoned with other spices.

Bitter gourd
Cumin does not match the bitterness and medicinal properties of bitter gourd. Add a tempering of asafoetida and fennel seeds to it. This balances the bitter gourd's flavor and makes it easier to digest.

Eggplant
Eggplant is soft and oil-absorbent. A tempering of mustard seeds and garlic suits it best. This enhances both its taste and aroma.

Spinach
Cumin tempering in green leafy vegetables sometimes takes away their freshness. A garlic and asafoetida tadka for spinach not only enhances the flavor but also aids digestion.

Radish
Radish has a slightly pungent flavor, and cumin can overpower it. Therefore, a celery or fennel tadka is preferred, which benefits both taste and health.

Bathua
Bathua is a native leafy vegetable with an earthy aroma. Adding asafoetida, garlic, and a little fenugreek seeds enhances its flavor.

Parwal
Parwal is a mild-flavored vegetable, and cumin seeds can tone it down. A tadka of nigella seeds or mustard seeds not only enhances the flavor but also gives it a distinct aroma.

Capsicum and Beans
The crunch and slight spiciness of these vegetables can be overpowered by cumin seeds. Add a sesame or mustard tadka to enhance the flavor.

Cabbage
Cumin doesn't have a strong flavor in cabbage. In such a situation, a light tempering of asafoetida, garlic, and black pepper makes it even more delicious.

Every spice has its own unique flavor. Similarly, cumin seasoning is not suitable for every vegetable. Therefore, when the right tempering is applied, taking into account the nature and taste of the vegetable, the food becomes not only delicious but also healthy.

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