Haryanvi Kachri Ki Sabzi Wild Melon Curry

Method

1. 1

   Rehydrate the dried kachri: Place the dried kachri pieces in a bowl. Cover with warm water. Soak for 20 to 30 minutes until softened and slightly pliable. Taste a piece — it should be sour and slightly bitter. The sourness will mellow during cooking. Drain and squeeze gently. Keep aside.

2. 2

   Heat mustard oil: Heat 2 tbsp mustard oil in a heavy pan until smoking, then reduce to medium. If using regular oil, heat until hot but not smoking.

3. 3

   Add tempering: Add mustard seeds — wait to pop. Add asafoetida, curry leaves and dried red chilli. Stir 15 seconds.

4. 4

   Cook the onion: Add finely chopped onion. Cook on medium heat stirring every 2 to 3 minutes for 10 minutes until deep golden.

5. 5

   Add ginger and garlic: Add ginger paste and garlic paste. Stir continuously for 2 minutes.

6. 6

   Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes on low heat.

7. 7

   Add the soaked kachri: Add the drained, softened kachri pieces. Stir gently to coat with the spiced onion mixture. Add salt.

8. 8

   Cook dry: Cook on medium heat stirring every 2 to 3 minutes for 10 to 12 minutes. The kachri sabzi is made dry — no water is added. The kachri pieces will absorb the spiced oil and become slightly caramelised.

9. 9

   Taste and adjust: Taste the kachri. It should be tangy from the natural kachri sourness, well-spiced and slightly caramelised. Add more salt if needed.

10. 10

    Garnish and serve: Scatter coriander leaves. Serve with bajra roti or wheat chapati and a small bowl of yogurt.

11. 11

    Note: Kachri is a wild melon that grows on the fringes of the Thar desert — in the districts of Fatehabad, Hissar and Sirsa in Haryana and across the border into Rajasthan. It is harvested in summer and dried for year-round use. The dried kachri is used as a souring agent and a vegetable across this arid belt. Its tangy, slightly bitter flavour is unique — no other ingredient can substitute it exactly. Kachri is also used as a meat tenderiser — it contains an enzyme similar to papain.