Kaachra aur Gawarfali sabzi

I have no idea how some vegetables in India got their names, considering that the meaning of their names in Hindi is weird, forget the meaning in any other language. Like Kaachra is close to “Kachra” which means trash and the term Gawar in Gawarfali stands for uneducated and so, we do have loads of people referring to these beans as uneducated beans. Its pretty hilarious, but these veggies still seem to be a summer time favorite in my state, Rajasthan.

My Mom made an awesome gawarfali sabzi/ curry and it was one of my all time favorites. Eating it with a hot phulka and yogurt was amazing. Now, living far away from home, craving home food is normal and I am glad that we get so many vegetables that we are used to eating back home. I started cooking gawarfali by itself soon after we got married and Mr. Parveez loved it, because most of the time my Mom would cook it this way. I believe it had to do with the availability of Kaachra or may be it had something to do with my father probably not enjoying it much. I am not too sure of the reason, but I started cooking gawarfali by itself since I never found Kaachra in USA. Finally I discovered it in a Chinese vegetable market and was super delighted.

Mr. Parveez is not a big fan of the cucumber family so, Kaachra wasn’t his cup of tea and of course I will have to continue making the veggie without it but for the time I did make it, I had to click pictures and share the wonderful dish with all the flavors of my hometown. This is great as Keto/ low calorie/ low carb diet option as well. Enjoy!!

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Kaachra aur Gawarfali sabzi

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Rating: 5
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Cuisine

Indian

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 No. Chinese cucumber Medium size
• 300 Gms Gawarfali washed
• 1/4 cup Garlic buds
• 5 No. Dry red chilies
• 1/4 tsp Cumin seeds
• 2 No. Onions sliced
• 3 tbsp olive oil
• 1/4 tsp Salt More or less according to your taste
• 1/2 tsp Turmeric Powder

Cuisine Indian Prep Time 20 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 No. Chinese cucumber Medium size 300 Gms Gawarfali washed 1/4 cup Garlic buds 5 No. Dry red chilies 1/4 tsp Cumin seeds 2 No. Onions sliced 3 tbsp olive oil 1/4 tsp Salt More or less according to your taste 1/2 tsp Turmeric Powder

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Peel and cut the Kaachra to cubes. Discard the seeds.

   
2. Clean and wash the Gawarfali. Boil the Gawarfali till they are 70% cooked.

   
3. Mash the garlic buds and Dry red chilies together.

   
4. Add oil to the pan followed by cumin seeds.

   
5. Add the crushed Galric and dry red chilies. Saute for 2-3 minutes.

   
6. Add the sliced onions and Turmeric Powder. Let it cook till the onions are a little soft, around 5-7 minutes.

   
7. Add the Chinese cucumber/ Kaachra.

   
8. Add 1/4 cup of water and cook till the water dries up.

   
9. Add the Gawarfali.

   
10. Mix everything well. Be careful since the Gawarfali can break if you mix it too hard.

    
11. Serve with a hot Phulka or Parantha.