Rajasthan Kachri Ki Sabzi Wild Cucumber Dry Desert

Method

1. 1

   Soak the dried kachri: Soak dried kachri in 2 cups hot water for 1 to 2 hours until softened and slightly plump. Drain. Rinse once.

2. 2

   Coarsely crush: Lightly crush the soaked kachri using a mortar — just cracked, not powdered. Some pieces should remain whole.

3. 3

   Heat mustard oil: Heat 2 tbsp mustard oil until smoking. Reduce to medium.

4. 4

   Add cumin and asafoetida: Add cumin seeds — crackle. Add asafoetida.

5. 5

   Cook onion: Add onion. Cook 8 minutes until golden.

6. 6

   Add ginger paste: Cook 1 minute.

7. 7

   Add spice powders: Turn low. Add red chilli powder, turmeric and coriander powder. Stir 2 minutes.

8. 8

   Add the soaked kachri: Add the crushed, soaked kachri. Stir to coat with the spiced onion.

9. 9

   Cook dry: Add 2 tbsp water and salt. Cook on medium heat stirring every 2 minutes for 8 to 10 minutes until completely dry and the kachri has absorbed the spices.

10. 10

    Serve: Scatter coriander. Serve as a small side dish alongside the main dal and roti. The kachri adds a distinct sour, slightly bitter note.

11. 11

    Note: Kachri (Cucumis callosus — a wild relative of the cucumber that grows in the Thar Desert without irrigation) is one of the most specific ingredients of Rajasthani desert cooking — it is used both as a souring agent (in the same way that other cuisines use tamarind or amchur) and as a vegetable in its own right. The dried kachri has a concentrated, tangy, slightly bitter flavour that makes even a plain preparation intensely flavoured. Used in marinades for meat (kachri tenderises protein due to its natural enzymes) and as a pickle.