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Do not add tomatoes to these vegetables even by mistake, both taste and texture will get spoiled.
Samira Vishwas | January 29, 2026 5:25 PM CST

Vegetables Without Tomato: Potatoes and tomatoes are the most commonly used vegetables in our kitchen. These are present in almost every kitchen. Generally they are used to enhance the taste and texture of vegetables. But do you know that tomato is not right for every vegetable.

The sourness, excess water and acidic nature of tomatoes in some vegetables spoils the taste as well as the texture of the vegetable. Today we are telling you about those vegetables in which it is better to avoid adding tomato.

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Vegetables Without Tomato

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Bottle gourd: The taste of bottle gourd is mild and slightly sweet. By adding tomato in it, its natural taste gets suppressed and the vegetable becomes more watery. Cumin, green chillies and a little ginger are enough in bottle gourd curry.

ridge gourd or ridge gourd: Luffa is a vegetable that rots quickly. The acid of tomato softens it further. Due to this, the texture of the vegetable gets spoiled and the taste also starts becoming dull.

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Tinda: Tinda vegetable tastes better with plain and light spices. By adding tomato to it, its mild sweet taste is lost and the vegetable starts tasting sour.

Arabic: Adding tomatoes to Arbi does not cook properly and sometimes becomes sticky. Dry spices and dried mango powder taste better with arbi.

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Spinach and Fenugreek: Adding tomatoes to green leafy vegetables makes their color dull and tastes bad. It is better to make them with garlic, green chillies and mild spices.

Some types of brinjal: Adding tomatoes to stuffed brinjal or dry brinjal curry does not prevent the spices from sticking properly. Due to this the vegetable becomes too wet and the taste also deteriorates.

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