Bhindi to Lauki: Why we remove the crown of these 7 everyday vegetables

When it comes to Indian kitchen habits, there are many that we have been following for generations and none of us much think-why. One such common habit unites almost every household: cutting off the crown or top portion of vegetables before cooking. Whether it is bhindi, baigan, or lauki, these hard stem ends are usually discarded without a second thought. But have you ever wondered why these crowns are not eaten? The reason is very simple and practical. It all lies in the texture, taste, hygiene, and digestibility of the vegetable. According to experts, some vegetable crowns are technically edible, but most are removed because they are tough, fibrous, bitter, or difficult to cook properly. Also, many crowns may also trap pesticides, dust, or mud, making them less hygienic if not cleaned thoroughly. Take a look at seven common vegetables whose crowns are almost always cut away before cooking.

Also known as okra, it is known for its soft texture and ability to absorb spices. But when it comes to its crown, it is woody and hard, making it unpleasant to chew even after cooking and potentially spoiling the overall dining experience. Also, the crown often collects dirt during farming and transportation, because of its shape, so removing it also improves the vegetable's cleanliness.

It is also known as bottle gourd and the thick stem attached to it is generally discarded before cooking. It is said that this fibrous part of the vegetable lacks the tender quality that makes bottle gourd easy to digest. It is also said that the stem carries a slightly bitter taste, especially in mature gourds and hence it is discarded.

Also known as eggplant or brinjal, the green leafy cap and stem of this vegetable are not eaten because they remain chewy and hard even after long cooking times. While the vegetable turns silky and smoky when roasted, the crown stays hard and is therefore discarded.

Also known as capsicum, the crown of this vegetable is usually removed before cooking. Although not harmful, this section is tougher than the rest of the vegetable and often tastes slightly bitter and hence it is removed. Also, removing it helps with uniform chopping for the vegetable.

It is also called ridge gourd and the top and bottom of this summer vegetable is also removed as they contain dense fibers that do not soften well while cooking. Also, they are difficult to digest.

Also known as bitter gourd, has a naturally bitter taste, and its crown is considered even more intense and fibrous. Most of us cut off both ends before slicing the vegetable to reduce bitterness slightly and improve texture.

Also known as pointed gourd, this one is also treated similarly, because the ends of this vegetables are dry, pointed, and stringy. They do not absorb spices and can feel rough while eating.