Kachri Sabzi
A rustic Rajasthani-style sabzi where tart desert melon is cooked with simple spices until soft and lightly jammy. It has a bright, tangy taste that pairs especially well with bajra roti or plain phulka.
For 4 servings
- prep · ~10 min
Prepare the kachri.
1.Wash the kachri well and peel only if the skin feels thick or tough.2.Cut them in half, remove any hard seeds, and slice thinly.3.Keep the slices ready so they cook evenly and soften quickly.TIPThin slices cook down better and give the sabzi its soft, lightly mashed texture. - temper · ~1 min
Heat the oil and crackle the spices.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add asafoetida and slit green chilies. - saute · ~3 min
Cook the kachri with the ground spices.
1.Add the sliced kachri and mix well with the tempering.2.Add turmeric powder, coriander powder, red chili powder, and salt.3.Cook for 2 to 3 minutes, stirring gently so the slices are coated well. - simmer · ~12 min
Cover and soften the sabzi.
Add water only if the pan looks too dry. Cover and cook on low heat until the kachri turns soft and releases its tangy juices, stirring once or twice in between.
TIPCook on low heat so the kachri softens without catching at the bottom. - saute · ~3 min
Dry out the extra moisture.
Remove the lid and cook for a few more minutes until the sabzi becomes semi-dry and the slices look soft, glossy, and slightly mashed.
- garnish
Garnish with cilantro.
- serve
Serve hot.
Serve Kachri Sabzi hot with bajra roti, phulka, or as a tangy side with a simple Rajasthani meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the kachri thin and evenly so it softens at the same rate and turns lightly jammy.
- 2Peel only if the skin is tough; tender kachri cooks well with the peel and keeps more texture.
- 3Remove only hard mature seeds, since soft young seeds will cook down without becoming gritty.
- 4Add water sparingly during covered cooking; too much will dilute the natural tart flavor.
- 5Stir gently once or twice while simmering so the slices soften without breaking into a watery mash.
- 6Cook uncovered at the end until the oil lightly resurfaces and the sabzi looks glossy and semi-dry.
- 7This sabzi often tastes even better after 15 to 20 minutes of rest, when the tang and spices settle.
Adapt it for your goals.
Low-oil
Use less oil and a good heavy pan; the kachri will still soften in its own juices for a lighter everyday version.
spicierSpicier
Add an extra green chili or a bit more red chili powder for a hotter sabzi that pairs well with bajra roti.
garlicGarlic
Add a little chopped garlic with the tempering for a deeper, earthier flavor if you want a less austere rustic profile.
jainJain
Skip the asafoetida if needed and keep the rest of the method the same for a simple Jain-friendly adaptation.
Why this is on our healthy list.
Light Vegetable Side
Made mainly from kachri with minimal oil, this sabzi is a lighter accompaniment for rotis and simple meals.
Digestive Spice Support
Cumin, hing, and coriander are traditional spices often used in simple sabzis to add flavor and aid easy digestion.
Herb and Chili Freshness
Green chili and cilantro add fresh, bright flavor along with plant compounds from herbs and spices.
Frequently asked questions
Only if the skin feels thick or tough. Tender kachri can be cooked without peeling after a good wash.
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