Rajasthani Kachra Mirch Ki Sabji – a rustic recipe made with small wild melon and green chilies
Kachra, also called wild melon, Kakadiya, Dosakaya or Chibbar, is a special vegetable from Rajasthan and is grown in abundance there. This desert fruit is easy to grow, is packed with nutrients and has many health benefits.
It is rich in fiber, so it is good for gastric problems, acid reflux and indigestion. this vegetable contains a good amount of vitamin C and antioxidants, which help strengthen the immune system. It is diuretic in nature, so it may help detoxify the body and is good for kidney health.
Though it is good for health, overconsumption can cause mild stomach discomfort due to its natural astringent compounds. Therefore, it is better to eat it in moderation.
This fruit is available in two sizes. The smaller ones are called kachri, while the bigger ones are called kachra ,Kakadiya OR Chibbar . The only difference is the size, the taste of both is almost the same.
Kachra can sometimes be bitter, so before using it in any recipe, it is important to taste a small piece. If it is bitter, discard it. The seeds are crunchy, and it depends on your preference whether you want to use them or discard them.
Some people prefer to grind the seeds while making kachra chutney, while others prefer to discard them.
This kachra mirch ki sabji is a very easy, quick and simple recipe. It can be made in just a few minutes using basic ingredients and simple cooking method..
Enjoy this rustic and delicious kachra mirch ki sabji with jowar ki roti or any Indian bread and chaas. I am sure you will love it.
INGREDIENTS NEEDED
- Kachra – You can use big or small kachra , green or yellow peel kachra to make this sabji.
- Green chilies – I have used thick, mild green chilies, but you can also use spicy ones.
- Spices – Basic spices like salt, turmeric, coriander powder, cumin and asafoetida.
- Oil – I have used mustard oil to make this sabji.
HOW TO MAKE KACHRA MIRCH KI SABJI
Wash and peel the kachra. Taste a small piece to check whether it is bitter. Then discard the seeds and chop it into cubes.
Wash and chop the green chilies. Heat oil in a pan and add the tempering ingredients. Then add turmeric, chopped kachra, salt and Kashmiri red chili powder. Add around 3/4 cup of water and cook until it is half done.
Now add the green chilies and cook for 2–3 minutes. Add coriander powder and fresh coriander and mix well.
If you want, you can add some lemon juice and sugar to make it a khatti-meethi sabji.
Enjoy it with bhakri, roti or dal chawal.
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Rajasthani Kachra Mirch ki sabji
Rajasthani Kachra Mirch Ki Sabji – a rustic recipe made with small wild melon and green chilies
Ingredients
- 4 cup Kachra/ wild berry/ Dosakaya/ Chibbar chopped
- 6 Green Chillies / Hari Mirch bhavnagri thick ones
- 4 tbsp Mustard Oil / Sarson ka tel
- 1/2 tsp Mustard Seeds / Rai *
- 1/2 tsp Fenugreek Seeds / Methidana
- 1/2 tsp Fennel Seeds / Saunf
- 1/3 tsp Asafoetida / Hing powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Kashmiri Chili powder
- 1/3 cup Water / Paani
Instructions
- Wash and peel the kachra and remove the seeds.
- Taste a piece of kachra for bitterness and then chop into small cubes.
- Wash and chop the green chilies in cubes.
- Heat oil and then add the tempering- mustard seeds, fenugreek seeds, fennel and asafoetida.
- Now add turmeric and the chopped kachra pieces, add salt and Kashmiri chili powder and mix well.
- Now add around 3/4 cup water , mix and cover the pan with a lid and cook till its half done.
- You can add more water if you want to have gravy in the sabji.
- When it become half done then add the chopped green chilies and mix well.
- Cover again and cook on low heat for 2-3 minutes or till kachra become soft.
- Now add 1 tbsp coriander powder and fresh chopped corinder and mix well.
- Kachra mirch ki achari sabji is ready to enjoy with roti or daal chawal.
Notes
- You can use small / big, green or yellow any varity of kachra to make this.
- I have used mild bhavnagri chilies but you can use as per your preference or availabilty.
- you can also add some mango powder or lemon juice if you like to have more sour curry.
- 1 tsp sugar can be added to make it likr a sweet and sour curry.