Rajasthani Kachri Phali Ki Sabzi Recipe -Wild Cucumber And Beans Sabzi
Simple sabzi with cooked gawar phali and sauteed kachri, a wild variety of cucumbers. Serve with roti and dal for a weekday lunch.
Kachri is a wild variety of cucumber that resembles a brown yellow small melon.They come in different shape and size. Kachri Phali Ki Sabzi Recipe (Wild Cucumber And Beans Sabzi) is famous recipe in Rajasthan. It is easy to make and can be made with few ingredients and hence can even be made on weekdays. Serve Kachri Phali Ki Sabzi Recipe (Wild Cucumber And Beans Sabzi) along with Phulka, and Smoked Dal Makhani Dhaba Style for a weekday lunch.
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3-4 Servings
Ingredients
- 1 cup Gawar Phali (Kothavarangai / Cluster beans) , chopped
- 9 Kachri (Wild cucumber) , chopped
- 1 tablespoon Cooking oil
- 1 tablespoon Cumin seeds (Jeera)
- 1 teaspoon Asafoetida (hing)
- 1 tablespoon Turmeric powder (Haldi)
- 1 tablespoon Red chilli powder
- Salt , to taste
- 3/4 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Amchur (Dry Mango Powder)
How to make Rajasthani Kachri Phali Ki Sabzi Recipe -Wild Cucumber And Beans Sabzi
To begin making Rajasthani Kachri Phali Ki Sabzi Recipe (Wild Cucumber And Beans Sabzi), peel and cut wild cucumber, make sure you taste them before adding with other ingredients as sometimes they can be bitter in taste.
Take a pressure cooker. Add gawar phali and pressure cook them for one whistle and release pressure immedietly.
Take a strainer and strain water and keep them aside.
Heat oil in a pan or kadai on a medium heat, add cumin and asafoetida once the oil is hot.
Let cumin crackle and add turmeric powder, red chilli powder, and coriander powder. Mix everything well for few seconds.
Add chopped kachri and mix it with masala. Let it cook for about 5-7 minutes.
Now add boiled gawar phali to cooked kachri. Let it cook for about 2 minutes on medium heat. Add salt to taste and amchoor powder.
Serve Kachri Phali Ki Sabzi Recipe (Wild Cucumber And Beans Sabzi) along with Phulka, and Smoked Dal Makhani Dhaba Style Recipe for a weekday lunch.
Pooja Thakur
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.
