Why vegetables are cooked with difficulty at a hill station?

At higher altitudes, water has a lower boiling point due to reduced atmospheric pressure. Cooking requires temperature above 100 °C; however above sea level , water boiling point decreases by the 2°C. For instance. the boiling point at hill stations like Shimla or Ooty can go as low as 90 ⁰C , which is less than

the temperature requires to cook several

vegetables easily and quickly as required. Consequently they require longer periods of cooking at hill stations than at plain areas.