Kachri ki Sabzi
An authentic vegetarian recipe from Haryana, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
400g Kachri (wild melon/Cucumis callosus)
150g Onions
100g Tomatoes
5piece Garlic cloves
15g Fresh ginger
3piece Green chillies
40ml Mustard oil
5g Cumin seeds
1g Asafoetida (hing)
3g Turmeric powder
6g Red chilli powder
8g Coriander powder
3g Amchur (dry mango powder)
3g Garam masala powder
20g Fresh coriander leaves
7g Salt
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the kachri (wild melon) thoroughly. Peel and cut into small cubes or slices. Kachri has a naturally sour, tangy flavor and a slightly rough skin.
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Heat mustard oil in a heavy pan over medium-high heat until it smokes lightly. Reduce to medium heat.
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Add cumin seeds and asafoetida; let the cumin splutter.
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Add finely chopped onions and fry until golden brown, about 8 minutes.
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Add minced garlic and grated ginger, sauté for 1–2 minutes.
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Add chopped tomatoes and slit green chillies. Cook until tomatoes are soft and oil separates, about 5 minutes.
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Add turmeric, red chilli powder, and coriander powder. Stir well and cook for 1 minute.
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Add the kachri pieces and mix to coat with the masala. Add salt.
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Cover and cook on medium-low heat for 12–15 minutes, stirring occasionally, until the kachri is tender. It will release moisture as it cooks.
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Uncover, add amchur and garam masala, and cook for 3 more minutes until the sabzi is dry and well-coated. Garnish with fresh coriander and serve with bajra roti or wheat chapati.
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Chef's Tips
Kachri is a wild melon native to the Thar Desert region and is a staple ingredient in Haryana and Rajasthan cooking.
Dried kachri powder is also used as a meat tenderizer in Rajasthani cuisine.
Mustard oil is traditional for this dish and adds a pungent depth that complements the sour kachri.
If fresh kachri is unavailable, raw green mango or tart green apple can be used as a substitute.
About This Dish
Kachri ki Sabzi is a traditional vegetarian dish from Haryana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kachri is a wild melon native to the Thar Desert region and is a staple ingredient in Haryana and Rajasthan cooking. - Dried kachri powder is also used as a meat tenderizer in Rajasthani cuisine. - Mustard oil is traditional for this dish and adds a pungent depth that complements the sour kachri. - If fresh kachri is unavailable, raw green mango or tart green apple can be used as a substitute.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium