Kachri is a wild variety of cucumber. That is why it is called wild cucumis pubsescens. Kachri is a protein rich fruit but mostly used as vegetable. It is found only in Desert soil, hot and arid (water stress regions) zone. It is real earth food. It is dried in sun after removing its skin. Dried kachari powder gives distinct and tangy taste to your food. Dry Kachari is blended to number of Indian spices like Meat masala, Chana masala, chat masala, meat tenderizer and with minced labm. In aurveda, it’s called Mrugakshi. It has proteolytic enzymes which are very useful for protein digestion; reduce harmful acids and repair of your body. Kitchen Use - Kachari ki Kadhi Kachari ki chuaney With/without skin kachari vegetable and pickles. achri powder is mixed with sangri, pachkuta, raddish, gwar fali, moong badi and many other rajasthani vegetables to get the authentic taste. It is flavor best in kachari chutni with red chili and garlic. Served in Dhabas restaurant to five start restaurant.

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