It is basically a dish of Rajasthan as the wild cucumber needs less water for its growth. It is used for various purposes like kachri achar, used in kadhi or eaten when it is fresh. In many areas it is chopped and dried so that they can use it for long term. It helps in digestion and it is nutrient rich too. Though it can be prepared in any season but it is mainly prepared in winter season. Let me tell you how to prepare kachri chutney.
. Veg / non-veg: veg
. Level of cooking: very easy
. Recipe serve: 3 people
. Duration: 8 minutes (maximum 10 minutes)
Ingredients for kachri ki chutney:
Crushed wild cucumber (kachri): ½ cup
Curd: ½ cup
Cumin (jeera seeds) seeds: 1 table spoon
Turmeric (haldi) powder: 1 tea spoon
Red chili powder : 1 tea spoon
Fennel seeds (saunf): 1 tea spoon
Edible oil: 2 table spoon
Paste of an onion (or chopped in very small pieces)
3 pieces of garlic (chopped)
Salt according to your taste
How to make kachri chutney?
It will proceed in two steps, firstly mix the crushed kachri in curd, you can use a mixer too for an ease. If you are figure conscious and you avoid fats then you can take this chutney after adding salt and red chili powder. It tastes great.
Now we will fry it:
. Take a non-stick frying pan.
. Add vegetable oil to it and boil it on a high flame.
. Now add cumin seeds (jeera), red chili powder, fennel seeds (saunf). Give a medium flame till the cumin seeds become dark brownish in color.
. Add the onion paste and garlic paste to it. Mix it well. And then sprinkle the turmeric powder over it and mix it thoroughly. Give a medium flame for 1-2 minutes.
. Add the chutney, to it and then add salt according to your taste. Stir it to mix well the ingredients with the help of a spatula.
. Give a low flame to it until the oil starts separating. Stir occasionally. Serve it as a side dish or refrigerate the rest in an air tight container (but not for too long as onion is used in it).
Kachri chutney is ready! Enjoy your food!