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Indian spices not only enhance the taste and color of food, but they also have a profound effect on health. Turmeric, one of these spices, is considered the pride of every Indian kitchen. Apart from giving beautiful color, taste, and aroma to the food, it also provides many health benefits. However, there are some vegetables in which adding turmeric can spoil their taste and color. Know here about such vegetables in which turmeric should be avoided.
1. Avoid adding turmeric to brinjal vegetable.
Brinjal vegetable or Bharta holds a special place in Indian food. But turmeric should not be used while making it.
Why not add turmeric?
- Adding turmeric can make the taste of brinjal vegetable bitter.
- Its texture also gets spoiled, which reduces the enjoyment of eating.
Right way:
While making brinjal curry, use ginger-garlic and green chillies as spices. It helps in enhancing the taste.
2. Do not use turmeric in fenugreek vegetable.
Fenugreek greens are eaten extensively in winter. It is rich in nutrition and tasty, but adding turmeric to it can spoil its taste.
Why not add turmeric?
- The taste of fenugreek is already a little bitter.
- The bitterness of turmeric further increases the astringency of fenugreek.
Right way:
While preparing fenugreek, use garlic, tomatoes, and mild spices in it. This will keep the taste balanced.
3. Avoid adding turmeric to spinach greens
Spinach greens are rich in vitamins and minerals and are very much liked in winters. But adding turmeric while making it can spoil its taste and color.
Why not add turmeric?
- Use of turmeric turns spinach greens black.
- Its natural taste also gets spoiled by adding turmeric.
Right way:
While preparing spinach greens, cook it with ghee and garlic-cumin seasoning. Due to this, its green color and taste remains intact.
4. Avoid turmeric in mustard greens
Sarson ka saag along with corn roti is the pride of Indian thali. But do not use turmeric at all while making it.
Why not add turmeric?
- Mustard greens are already a little astringent.
- Adding turmeric increases its astringency, which can spoil the taste.
Right way:
Cook mustard greens with ghee, garlic, and green chillies. Tomato paste also helps in enhancing the taste.
5. Do not use turmeric in onion leaves curry.
Onion leaves curry is light and tasty, but one should avoid using turmeric in it.
Why not add turmeric?
- Adding turmeric spoils the taste of onion leaves vegetable.
- Its natural taste gets suppressed, and the real enjoyment of the dish is not achieved.
Right way:
Season the onion leaves curry with salt, green chillies and cumin seeds. It enhances the taste.