Rajasthani Kachri Mirch ki sabji- it is a traditional and easy stir fry of wild melons and green chilies
Rajasthani Kachri mirch ki sabji OR Chibber ki sabji – wild melon/ phoot / Matira/is a small melon with rustic flavors. It is most popular in Rajasthan, Uttar Pradesh, Punjab and Southern India. Kachri is mild sour and fruity in Taste. It belong to melon family , looks like a small cucumber or melon . It usually grows itself in wild areas and dessert.
kaachri is used dried and fresh in both forms. dried kachri powder is used as a souring agent in many dishes. kachri is used to make chutney, pickle , salad, sabji and also dried to make like chips etc. some times it taste bitter so it is must to taste it before using to make any dish with it.
Kachri comes in 2 size and colors. the small ones are usually green in color and the bigger ones are yellowish in color though taste almost similar. I am using the big one for making this stir fry and adding mild spicy green chilies in it but you can make it with the small one kachri’s too and use green chilies as per your preference.
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- Malai Dahi Bhindi
- Lauki Ka Bharta
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- Tomato Rasam
- Rajkot Chutney
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Kachri Mirch Ki Sabji
A delicious stir fry of wild melon and green chilies - a specialty from Rajasthan Course Pickles/Achar, Side Dish, Travel FoodCuisine Punjabi Cuisine, Rajasthani cuisineKeyword Chibber, Kachri, wild melon Prep Time 10 minutesCook Time 10 minutes Servings 4 person Author Anjana ChaturvediIngredients
- 1/2 kg kaachri / Wild melon
- 10 big Green Chillies / Hari Mirch
- 4 tbsp Cooking Oil
- 1 tsp kashmiri Red Chilli powder / Laal mirch powder
- To Taste salt
- 1/4 cup Water / Paani
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tbsp Coriander Powder / Dhaniya Powder
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya
tempering/tadka
- 1/2 tsp Mustard Seeds / Rai *
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Fennel Seeds / Saunf
- 1/3 tsp Fenugreek Seeds / Methidana
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Wash the melon and then take a small piece of it and taste it, if it taste bitter then you have to discard the whole melon. Use only if it taste fine.
- Peel the melon skin and scoop out all the seeds and then chop into medium size cubes.
- Wash the green chilies , remove the stalk and chop into medium size pieces.
- heat oil in a pan and add the tempering ingredients- mustard, cumin, fennel and fenugreek.
- I am making it with achari flavor so adding this tempering but if you wish then you can make it with only cumin seed.
- When seeds become golden then add asafoetida and turmeric and the chopped melon pieces, mix well.
- Now add 1/2 cup water and salt to taste, If you want more gravy then add more water.
- Cover with a lid and cook on low heat till its half done.
- When its half done then add sliced green chilies in it and mix . if water dries up at this stage then add few tbsps. of water.
- Cover again with a lid and cook for 2-3 minutes on low heat so the chilies become slightly soft. but dont over cook the chilies, there will be crunch in them
- Open the lid and add 1 tbsp. of coriander powder and mix.
- kachri is slight sour in taste so i am not adding mango powder here but if you want then can add little mango powder or lemon juice.
- Add some chopped fresh coriander and mix. switch off the heat now.
- kachri mirch ki sabji is ready to serve !
- Enjoy with daal chawal, paratha, poori any thing you want to enjoy with, goes well with every thing
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