Entree: India – Haryana & Western Uttar Pradesh – कचरी की सब्ज़ी ➤ Kachri ki Sabzi (Dry spiced curry made from wild cucumber slices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 17 min

Total 27 min

Ingredients

- 1 lb (450 g) kachri (wild cucumber), thinly sliced
- 2 tbsp (30 ml) mustard oil
- 1 tsp (2 g) cumin seeds
- 1/8 tsp (0.5 g) asafoetida (hing)
- 1 medium onion, thinly sliced, about 5 oz (140 g)
- 1–2 green chilies, slit, about 0.4 oz (12 g)
- 1 medium tomato, chopped, about 5 oz (150 g)
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) coriander powder
- 1/2 tsp (1 g) amchur (dry mango powder) or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) salt, adjust to taste
- 2 tbsp (8 g) fresh coriander leaves, chopped, for garnish

Instructions

1. Heat mustard oil in a heavy skillet over medium heat until hot but not smoking; add cumin seeds and asafoetida and let them sizzle for a few seconds.
2. Add sliced onion and green chilies and sauté until the onion is soft and translucent, about 5–7 minutes.
3. Stir in chopped tomato and cook until it breaks down and oil separates slightly, about 4–5 minutes.
4. Add turmeric, red chili powder, and coriander powder and cook briefly to bloom the spices, about 30 seconds.
5. Add the sliced kachri, salt, and 2–3 tbsp (30–45 ml) water; mix well, cover, and simmer on low heat for 10–12 minutes until kachri is tender and most moisture has evaporated.
6. Uncover, increase heat slightly, and cook for another 2–3 minutes to dry the sabzi to a coarse, dry consistency; stir in amchur or lemon juice and adjust seasoning.
7. Finish with chopped fresh coriander, remove from heat, and serve hot with rotis or bajra.