Arabic is a vegetable that is often made at home. In particular, in the summer season, sometimes dry Arabic and sometimes juicy vegetables are made. It’s also very easy to make. You may not know, but fiber and carbohydrates are found in abundance in Arabic. Not only this, it contains many elements like vitamin A, vitamin C, vitamin E, vitamin B6, folate, magnesium, iron, copper, zinc, phosphorus, potassium and manganese. Due to which it is also considered very good for health.
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However, it is seen that most people do not make Arabic vegetables as good, so sometimes they have a sharp itching in their hands while making it. Because of which people avoid eating it. Usually, it is eaten only in fasting. But if you want to make Arabic vegetables in the perfect way, then you can follow some easy tips-
Choose the right Arabic
When it comes to making Arabic, the first and most important step is to choose the right Arabic. Try to always take round Arabic. Making round Arabic makes it very good. At the same time, if you buy long Arabic, then it is not a mistake soon. This type of Arabic is often raw from the inside.
Use of salt water
This is the most basic tip, which we often ignore. If you want that after making Arabic vegetables, lassi should not be made, then the best way is to add salt water while peeling them. Cut them shortly afterwards. This makes the vegetable very good later. Also, keep in mind that you apply a little oil on the hands before peeling the arabic. By doing this, you will not feel itching in the hands while peeling or cutting Arabic.
When to boil and when not
Most people wonder whether to boil Arabic or not. However, it is made both ways. You just have to see what you’re making out of Arabic. For example, if you are making dry Arabic or want to fry arabic and serve it as a starter, then you have to boil it first. However, keep in mind here to boil the Arabic so much that it doesn’t hug too much. At the same time, if you want to make a juicy vegetable of Arabic, then it is better to boil it without boiling it. This does not make your vegetable lassi later.
Use lemon
The combination of Arabic and lemon juice is very classic. So, if you are making an Arabic vegetable and want to increase its taste manifold, then squeeze a little lemon in it at the end. As such, we use amchur powder for tanginess in most vegetables. But when it comes to Arabic vegetables, lemon is considered to be the best option for it. This makes the taste of the Arabic vegetable and its flavor even more enhanced.
So now whenever you make Arabic at home, follow these small tips. So that every time your Arabic taste is unmatched.
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