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Cooking is also an art, in which the taste of a dish can be improved further by taking care of small things. For example, it is not necessary to apply cumin seeds in every vegetable, and sometimes it can affect the taste.

The Tadka is an important part of the taste in the Indian kitchen, but the content of the tempering should be selected according to the nature of the vegetable.

Here are some vegetables in which the temper of other things is more suitable instead of cumin:

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Eggplant: Brinjal is a vegetable whose taste and texture is very delicate. If cumin seeds are applied in it, then its mild bitterness can spoil the softness and taste of brinjal. The taste of rye with brinjal matches very well and also adds light pungency. The fragrance and digestive quality of asafetida makes the brinjal even more tasty. If you want, you can also add curry leaves and green chili tempering, which gives it a South Indian touch.

Arabic (Ghoyan): In this, fenugreek seeds or asafoetida are more suitable because they prevent gas from the formation of gas and also make the taste better.

Pumpkin: The taste of pumpkin vegetable is delicate and mild sweet. In this, the temper of cumin can press its natural taste. Light tempering of fenugreek seeds gives a beauty flavor, which makes a good balance with the sweetness of the pumpkin. Asafoetida makes digestion easier and gives vegetables a subtle but distinct identity.

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radish: The temper of cumin seeds often mess the flavor in the radish vegetable or its leaves, because the taste of radish itself is spicy and a bit bitter – and cumin does not match it. In this, the temper of asafetida supports the digestive properties of radish and balances sharpness. In addition, garlic brings depth and soil -like taste in it, which corresponds to radish nature. Green chili enhances the taste by retaining sharpness.

Kadhi: In this, asafetida and fenugreek seeds are fantastic from both desi taste and digestion.

Gourd or Turai: In these light vegetables, the temper of asafetida and fennel sits excellent, which increases both sweetness and fragrance in them.

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