Cooking is not just a list of engines, but it is also a game of their correct use and timing. Salt is an important part of every dish, but if it is poured at the wrong time, then the texture of vegetables may deteriorate or their nutritious elements may be destroyed. Here we are telling you about some such vegetables, in which it is better to add salt at the end.
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1. Brinjal
Brinjal releases water very quickly. If salt is added in the beginning, it can be very soft and like a machine.
2. Bhendi
Initially adding salt in okra makes it sticky. If you add salt after cooking, then its slaminess will be less.
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3. Pumpkin
Pumpkin also releases water. By adding salt to it at the end, its sweetness and texture remains.
4. Spinach and other green leafy vegetables
By adding salt to these vegetables, they melt quickly and their color can also fade. After cooking them, add a little salt, so that both taste and color remain intact.
5. mushrooms
The mushroom is a vegetable release of water. If you add salt in the beginning, it becomes like boiling. It is better to add light salt after cooking.
