Rajasthani Kachra Mirch ki sabji

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Prep Time10

Cook Time10

Course: lunch recipe, Main Course

Cuisine: Rajasthani cuisine

Keyword: dosakaya curry, kachra ki sabji, kachri mirch ki sabji, kakadiya ki sabji

Servings: person

Calories: 149kcal

Author: Anjana Chaturvedi

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.

Note-

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.