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A tangy and spicy Rajasthani delicacy made from dried wild cucumbers. This simple yet flavorful stir-fry captures the essence of desert cuisine with its unique sour notes and minimal ingredients, perfect with bajra roti.
For 4 servings
Prepare the Kachri (30 minutes soaking + 5 minutes active)
Prepare the Tempering (2 minutes)
Sauté Aromatics and Kachri (3 minutes)
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A tangy and spicy Rajasthani delicacy made from dried wild cucumbers. This simple yet flavorful stir-fry captures the essence of desert cuisine with its unique sour notes and minimal ingredients, perfect with bajra roti.
This rajasthani recipe takes 25 minutes to prepare and yields 4 servings. At 159.7 calories per serving with 1.76g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Spices and Cook (10 minutes)
Garnish and Serve
Add one small boiled and cubed potato along with the kachri for a more filling and less tangy sabzi.
Sauté one finely chopped onion after the tempering until golden brown before adding the garlic and green chilies for a sweeter base.
Stir in 1-2 tablespoons of whisked curd (yogurt) at the very end with the heat turned off. Ensure the curd is at room temperature to prevent it from splitting.
Kachri is a good source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining regular bowel movements.
The tangy properties of kachri, along with spices like hing and cumin, can stimulate digestive enzymes and help alleviate issues like indigestion and bloating.
This wild cucumber variety contains antioxidants that help combat free radicals in the body, potentially reducing cellular damage and supporting overall health.
Kachri is a wild variety of cucumber that grows in the arid regions of Rajasthan. It is sun-dried and used as a souring agent. You can find dried kachri at Indian grocery stores or online, especially those specializing in regional ingredients.
Yes, Kachri Sabzi is quite healthy. It is low in calories and fat, rich in dietary fiber, and contains beneficial spices. Kachri itself is known to have digestive properties.
One serving of Kachri Sabzi (approximately 95g) contains around 80-100 calories, primarily from the oil and the kachri itself. It's a light and nutritious dish.
Yes, you can use fresh kachri. If using fresh, you don't need to soak it. Simply wash, peel (if the skin is thick), and slice it. The cooking time might be slightly shorter.
Sometimes, a batch of kachri can be naturally bitter. It's a good practice to taste a small piece of the dried kachri before soaking. If it's excessively bitter, it's best not to use it. Overcooking or burning the spices can also contribute to a bitter taste.
Kachri Sabzi pairs wonderfully with traditional Rajasthani breads like Bajra Roti (pearl millet flatbread) or Bejad ki Roti. It also goes well with simple phulkas, parathas, or as a side dish with a meal of dal and rice.