Avoid Cumin Tadka in These 4 Vegetables – It Can Ruin the Taste and Digestibility

Tadka, or tempering, is the heart of Indian cooking—it enhances aroma, boosts flavor, and even aids digestion. But did you know that not all vegetables are suited for cumin tadka? While cumin is the go-to spice for many dishes, certain vegetables actually taste better and become easier to digest with a tadka of asafoetida (hing) and carom seeds (ajwain) instead.

Here are four vegetables where cumin tadka should be avoided—and what you should use instead:

1. Tinda (Apple Gourd)

Why avoid cumin?
Tinda has a bland taste, and cumin doesn't do much to enhance it.

What to use instead:
Go for a hing-ajwain tadka, which not only uplifts the flavor but also brings a subtle aroma that makes the dish more appetizing.

2. Raw Banana (Kaccha Kela)

Why avoid cumin?
Raw banana is heavy to digest, and cumin can sometimes aggravate this heaviness.

What to use instead:
A hing-ajwain or even mustard seed tadka makes this curry both tastier and easier on the stomach. Hing helps reduce bloating, and ajwain aids digestion.

3. Arbi (Taro Root)

Why avoid cumin?
Arbi is notoriously hard to digest, and cumin offers little help in this department.

What to use instead:
Use hing and ajwain. This combination not only enhances the taste but also neutralizes the mucilaginous texture and supports digestion.

4. Pumpkin (Kaddu)

Why avoid cumin?
Pumpkin has a naturally sweet and soft texture. Cumin doesn’t complement it well and can dull its mild, rich flavor.

What to use instead:
Hing and ajwain tadka works beautifully here, balancing the sweetness and adding an earthy aroma.