Rajasthani Kachri Phali Ki Sabzi Recipe – Wild Cucumber and Beans Vegetable
Discover the vibrant flavors of Rajasthan with this unique and delicious Kachri Phali Ki Sabzi. This traditional Rajasthani recipe is a delightful combination of wild cucumber (kachri) and cluster beans (gawar phali), seasoned with a mix of aromatic spices to create a savory side dish that pairs beautifully with phulka and dal. The flavors are rustic yet comforting, making it a perfect addition to your everyday meals.
This dish is easy to prepare, vegetarian, and packed with nutrients, making it an ideal choice for a wholesome meal. Enjoy the zesty taste of amchur (dry mango powder) and the rich spices that make this dish an absolute favorite in Rajasthani kitchens.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gawar Phali (Cluster beans) | 1 cup, chopped |
| Kachri (Wild cucumber) | 9, chopped |
| Sunflower Oil | 1 tablespoon |
| Cumin seeds (Jeera) | 1 tablespoon |
| Asafoetida (Hing) | 1 teaspoon |
| Turmeric powder (Haldi) | 1 tablespoon |
| Red Chilli powder | 1 tablespoon |
| Salt | To taste |
| Coriander powder (Dhania) | 3/4 tablespoon |
| Amchur (Dry Mango powder) | 1 tablespoon |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
Servings:
5
Cuisine:
Rajasthani
Course:
Side Dish
Diet:
Vegetarian
Instructions
Step 1: Prepare the Wild Cucumber (Kachri)
Begin by peeling the wild cucumber (kachri) and chopping it into small pieces. It’s essential to taste the kachri before cooking it, as it can sometimes have a bitter taste. If the bitterness is strong, consider removing the seeds before proceeding.
Step 2: Cook the Cluster Beans
In a pressure cooker, add the cluster beans (gawar phali) and cook for one whistle. After the first whistle, immediately release the pressure to avoid overcooking. Once done, strain the water from the beans using a fine strainer and set them aside.
Step 3: Heat the Oil and Temper the Spices
Heat sunflower oil in a pan or kadai over medium heat. Once the oil is hot, add cumin seeds (jeera) and asafoetida (hing). Allow the cumin to crackle and release its aroma, then immediately add turmeric powder (haldi), red chilli powder, and coriander powder. Stir the spices together for a few seconds to allow the flavors to meld.
Step 4: Cook the Kachri
Add the chopped kachri to the pan with the spices and mix well. Let it cook for 5 to 7 minutes, stirring occasionally to ensure it cooks evenly.
Step 5: Combine the Beans and Cucumber
Add the boiled cluster beans (gawar phali) to the cooked kachri. Stir gently and let it cook together for about 2 minutes on medium heat to allow the flavors to combine.
Step 6: Final Seasoning
Season the sabzi with salt to taste and add amchur (dry mango powder) for a tangy finish. Mix everything well and cook for an additional minute.
Step 7: Serve
Serve your Kachri Phali Ki Sabzi hot with freshly made phulka (Indian flatbreads) or smoked dal makhani for a satisfying meal. This dish also pairs wonderfully with rice or any other Indian flatbread of your choice.
Tips and Variations:
- Bitter Taste in Kachri: Before using wild cucumbers, always check for bitterness. If the kachri tastes bitter, you can scrape out the seeds or blanch them in hot water for a minute before cooking.
- Spice Level: Adjust the quantity of red chilli powder and amchur to suit your taste preference. If you prefer a spicier version, you can add some finely chopped green chillies along with the other spices.
- Additional Vegetables: You can add other vegetables like potatoes or carrots to the dish to enhance its flavor and texture.
- Serving Suggestions: This dish goes wonderfully with phulka or rice and is an excellent accompaniment to a variety of dals and curries.
Nutritional Information (Approximate per serving):
| Nutrient | Value |
|---|---|
| Calories | 100 kcal |
| Carbohydrates | 15g |
| Protein | 3g |
| Fat | 4g |
| Fiber | 5g |
| Sodium | 180mg |
| Sugar | 3g |
Conclusion
This Rajasthani Kachri Phali Ki Sabzi is a hearty, flavorful vegetable dish that’s simple to make but full of traditional Indian flavors. The combination of wild cucumber (kachri) and cluster beans (gawar phali) is an iconic part of Rajasthani cuisine, offering a unique taste that is savory, tangy, and slightly spicy. The use of spices like asafoetida, turmeric, and red chili powder creates a warm, aromatic base that complements the natural flavors of the vegetables. Serve it as part of a complete meal, and you have a dish that’s both nutritious and delicious!
