Kachri Ki Sabzi
Veg
Vegan
The most distinctly Haryanvi vegetable dish — wild Kachri (a small, bitter wild cucumber of the Thar desert fringe) sun-dried and cooked with mustard oil, dried red chillies, and simple spices. The intense, fermented sourness of dried kachri is unlike any other vegetable in Indian cooking.
Cuisines
Rajasthani
Haryanvi
Marwari
Best for
Lunch
Dinner
Build a full meal around Kachri Ki Sabzi
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 25 min
Total: 35 min
2-3 servings
Ingredients
|
250 grams | Wild Cucumber |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Amchur , dried mango powder |
|
1 cup | Water |
|
— | Salt , to taste |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Wash the kachri thoroughly and slice them into thin rounds.
- 2 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 3 Add cumin seeds and allow them to crackle.
- 4 Add the sliced kachri to the pan and sauté for 2-3 minutes.
- 5 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 6 Pour in 1 cup of water, cover the pan, and let it simmer on low heat for 15-20 minutes or until the kachri becomes tender.
- 7 Once the kachri is cooked, add garam masala and amchur powder. Stir well to combine.
- 8 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of red chili powder according to your spice preference.