Kachri ki Sabzi

Wash the kachri (wild melon) thoroughly. Peel and cut into small cubes or slices. Kachri has a naturally sour, tangy flavor and a slightly rough skin.

Heat mustard oil in a heavy pan over medium-high heat until it smokes lightly. Reduce to medium heat.

Add cumin seeds and asafoetida; let the cumin splutter.

Add finely chopped onions and fry until golden brown, about 8 minutes.

Add minced garlic and grated ginger, sauté for 1–2 minutes.

Add chopped tomatoes and slit green chillies. Cook until tomatoes are soft and oil separates, about 5 minutes.

Add turmeric, red chilli powder, and coriander powder. Stir well and cook for 1 minute.

Add the kachri pieces and mix to coat with the masala. Add salt.

Cover and cook on medium-low heat for 12–15 minutes, stirring occasionally, until the kachri is tender. It will release moisture as it cooks.

Uncover, add amchur and garam masala, and cook for 3 more minutes until the sabzi is dry and well-coated. Garnish with fresh coriander and serve with bajra roti or wheat chapati.