What is Kachri?
Kachri is a wild cucumber found in the Thar Desert of Rajasthan. When ripe, its skin turns yellow-brown, and its taste is a mix of tangy and sweet, resembling watermelon and cucumber. Unlike regular watermelon, which is only sweet, Kachri has a unique spicy freshness!

Special Role of Kachri in Rajasthani Cuisine
Kachri is an important ingredient in many traditional Rajasthani dishes:

- Raw Kachri is eaten fresh or added to salads.

- Dried Kachri powder is used in vegetables like Ker Sangri and Gatte ki Sabzi to enhance the spicy flavor.

- Kachri pickle is a delicious, long-lasting Rajasthani delicacy.

- Meat tenderizer: Kachri powder acts as a natural meat tenderizer, making tough meat cook faster and softer.

Survives Even in Harsh Desert Climate
The Kachri plant can withstand extreme heat and strong desert winds without much water. It spreads across the ground and starts producing fruit with just a little rain, making it a perfect crop for Rajasthan’s dry lands.

Rich in Nutrients
Despite its small size, Kachri is packed with nutrients. It is rich in vitamin C and helps keep the body hydrated in the scorching summer heat. In desert regions where fresh fruits and vegetables are scarce, Kachri serves as an excellent source of nutrition.

Where Can You Find Kachri?
Earlier, Kachri was collected from forests, but now some farmers in Jodhpur and Bikaner have started cultivating it on a small scale. It is available fresh in the markets of western Rajasthan from July to September. The rest of the year, you can find Kachri powder in spice shops.

So, the next time you visit Rajasthan, don’t miss trying this small but powerful fruit! 🍉✨


(Read the full article on thebetterindia.com)