This tip has been viewed 10489 times
PREVENT BRINJALS FROM TURNING BROWN
process called non-enzymatic browning leads to discoloration of brinjals (without altering its taste though) once cut and exposed to atmosphere. To avoid browning simply rub the brinjal pieces with some lemon juice or immerse them in water on cutting.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.