How To Cook Indian Vegetables to Preserve Nutrients

Many people cook Indian vegetables in ways that make them less healthy.

Overcooking or using too much oil destroys important vitamins and nutrients.

For example, spinach is better when quickly cooked, while bottle gourd should be steamed.

Bitter gourd can be cooked with a little oil, and okra should be stir-fried, after being patted dry.

This way, you get all the good stuff from your veggies without losing their health benefits.

It's all about making sure you get the most nutrients out of every bite!