Kakdi Ki Sabji: 20-Min Recipe

Jayanti Soni's refreshing Kakdi Ki Sabji is an ideal summer dish of desi kakdi, also known as tar kakdi or Armenian cucumber.
A traditional Rajasthani recipe, it combines the subtle flavours of kakdi with light spices and is served up with paranthas or chapattis.

Ingredients

• 4-5 pieces tar kakdi, diced into small pieces
• 3 small onions, finely chopped
• 2 tomatoes, finely chopped
• 1-inch piece ginger, finely chopped
• 2-3 green chillies, finely chopped

Ingredients, continued

• 1 cup dahi or yoghurt
• 1 tbsp oil
• ¼ tsp dana methi or fenugreek seeds
• ½ tsp jeera or cumin seeds
• ½ tsp rai or mustard seeds

Ingredients, continued

• ¼ tsp hing or asafoetida
• ¼ tsp haldi or turmeric
• 1½ tsp brown dhania or coriander powder
• 1½ tsp red chilly powder
• Salt to taste, about 1½ tsp

Method

• Heat the oil in a saucepan/kadhai over medium heat.
  Once the oil is hot, add the jeera, mustard, dana methi, hing and let it crackle for a few seconds.
• Add the onions and fry till golden brown.

Method, continued

• Now add the ginger and sauté for a minute.
  Next add the tomatoes and cook until the tomatoes soften.
  Add the salt, turmeric powder, coriander powder, red chilly powder and mix.

Method, continued

• Add the yoghurt, mix and bring to a boil, stirring continuously to prevent it from curdling.
• Now add the chopped kakdi and the green chillies and mix well.
  Cook for around 10 minutes, stirring occasionally, till kakdi is cooked.
• Take off heat and serve with paranthas, chapatis or bajra ki roti.

Tips
You could consider adding a tsp of finely-chopped garlic along with the ginger.
To make it more raseela or for more gravy, double the yoghurt.
Don't add water while cooking this sabji; it doesn't need any.
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