The role of spices in Indian food is not hidden from anyone. Every kind of vegetable or dal becomes delicious with a unique combination of spices. Especially what to say about the tempering, which doubles the taste of the food. While making vegetables, tempering is first done in oil, and usually cumin is used for this (Cumin Tempering Side Effects). But tempering is not limited to cumin only, it can be applied in many different ways.
If you also add cumin tempering to every vegetable, then think once (Avoid Jeera in Sabzi). It is not right to add cumin tempering to every vegetable. Some vegetables are very heavy and are difficult to digest. In such a situation, adding asafoetida-celery tempering to them can prove to be more beneficial. Also, the taste of these vegetables becomes even better with asafoetida-celery. Let us know in which vegetables asafoetida-celery tempering should be added instead of cumin.
In which vegetables should cumin seasoning not be done and why is asafoetida-celery better?
# Tinda ki Sabzi
Tinda has a mild taste, so adding cumin seasoning to it does not make much difference. To make it tasty, adding asafoetida-celery seasoning is a better option. This enhances both the aroma and taste of Tinda.
# Raw Banana Sabzi
The Raw banana vegetable can be heavy on the stomach. Therefore, instead of cumin, asafoetida-celery seasoning should be done in it. Asafoetida-celery helps in digesting it easily and also enhances the taste. Apart from this, you can also add mustard seeds seasoning to it, which makes the taste even more amazing.
# Arbi ki Sabzi
Arbi is a little difficult to digest. Therefore, adding asafoetida-celery seasoning to it instead of cumin is beneficial. Tadka of asafoetida-celery enhances both the aroma and taste of arvi.
# Pumpkin vegetable
Pumpkin vegetables are very delicious, but if cumin is added to it, then the taste is not affected much. Therefore, it is better to add asafoetida-celery seasoning to pumpkin vegetable, which enhances its taste even more.
In this way, keeping in mind the taste and digestion of every vegetable, the right choice of spices should be made in the tempering so that the pleasure of eating is doubled.
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