The taste of any vegetable is further enhanced when every flavor especially has the right balance of sourness. The taste of the vegetable deepens with a slight sour sour, both richness and freshness increase. Today we will tell about some such popular vegetables/dishes in which a little bit of sourness must be added, so that their taste reaches “Next Level”. Let’s know about them.
How to pour sour-amchur powder or lemon juice
Because the brinjal is slightly heavy and soft, it tastes light and pungent with sourness.
How to sour-Khatti Yogurt or Tomato
Because sourness is necessary to balance the smell and heaviness like greens.
How to pour sour-Tomato comes from sour, sometimes lemon juice is also added.
Because tomato sourness balances the softness of potatoes.
How to pour sour-amchur powder or lemon juice
Because okra is sticky, sourness helps in making it dry and crisp.
How to pour sour-amchur powder or lemon juice
Because both peas and potatoes are light-sweet tasted, the flavor opens with sourness.
How to sour-Amchur, Tamarind, or Pomegranate Powder
Because the taste of chickpeas is deep, which is balanced and also gives a little life.
How to put sour-tomato, mango or a little tamarind
Because Rajma helps in making the gravy thick and balanced.
How to put sour-amchur powder in stuffing
Because the stuffing masala is often thick, its taste becomes balanced and attractive with sourness.
1-khatai always add to taste-adding more can the taste to deteriorate.
2-When hot, lemon juice can be bitter, so put it at the end.
