Prevent Brinjals From Turning Brown
A process called non-enzymatic browning leads to discoloration of brinjals (without altering its taste, though) once cut and exposed to the atmosphere. To avoid browning simply rub the brinjal pieces with some lemon juice or immerse them in water on cutting.
Bitter Gourds Not Bitter Anymore
To reduce the bitter taste of bitter gourd, scrape the rugged outer surface till smooth. (Do not discard this peel as it is a storehouse of nutrients. Add it to the dough while making parathas or muthias.)
Cut the bitter gourd into rings or cut it lengthwise and discard the seeds. Apply a little salt and keep aside for 30 minutes. Squeeze to get rid of all the bitter juices and rinse it under running water.
While using this bitter gourd in recipes, add less salt than usual because the marinated bitter gourd is sure to retain some of the salt.
You can reduce the bitterness further by cooking the bitter gourd with neutralizing vegetables like onion and potato or adding ingredients like sugar or jaggery.
Lemon Juice Retains Bright Green Colour Of Chutney
While grinding coriander/ mint for making chutney add some lemon juice as it not only adds the required tang but also retains the bright green colour. The acid prevents the discolouration of green pigments in coriander and mint thereby keeping its eye appeal intact.