Kachri has a sour taste. It acts as a coolant for body in hot climate. At times few kachris are bitter, therefore it is necessary to check them before chopping. Also select the kachris which are not too soft and not too hard.
Kachri with green chillies is a popular preparation in rajasthani kitchens. The hot chillies cut the sharp sourness of kachris. Both red and green chillies are used in this sabzi. I have used only green chillies.
Recipe for Kachri Hari Mirch ki Sabzi
Ingredients for Kachri Hari Mirch ki Sabzi
- 250 gms Kachri
- 10 to 12 green chillies (chopped)
- ¼ tsp kalonji (nigella seeds)
- ½ tsp fennel powder
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- ¼ cup oil
- A pinch of asafoetida
How to make
Peel the kachri and remove seeds if they are hard. Check for bitterness before chopping.
Add kalonji and asafoetida to hot oil in a kadhai or skillet.
As the kalonji crackles add the kachri, turmeric powder, fennel powder and cumin powder. Saute for a minute.
Cook on low heat for 7 to 8 minutes covered with lid.
Add green chillies and salt. Mix well.
Cook for 2 more minutes with lid on.
Serve with phulka or roti.
No comments:
Post a Comment