Achrai Pachrai Ki Sabzi / Rajasthani Mixed Vegetable

This is a very popular Rajasthani main course dish. I’ll rather say, it is a seasonal dish as the vegetable ingredients of this dish are available in summers only. Enjoy the season with this special dish, my entire family loves it.


1/4th cup Gwar fali (cluster beans)
1/4th cup Tinda (apple gourd)
1/4th cup Lauki (bottle gourd)
1/4th cup turai (ridge gourd)
1/4th cup Kaachra
2 tbsp Yoghurt
1 ½ tbsp Ghee
1 tsp Cumin seeds
1 tsp Red chili powder
2 tsp Coriander powder
¼ tsp Turmeric powder
¼ tsp kachri powder (optional)
1 tsp green Chili (chopped)
Salt to taste


Cut cluster beans in half inch size and all other vegetables in similar size or shape. Wash them and keep aside. Cut kaachra, remove seeds and cut it further like other vegetables.

Heat ghee in a pan and add cumin seeds. Now add tinda, lauki and stir. Cover and let it cook for 2 minutes on low flame while stir in between. Now add gwar fali, turai and stir. Again cover and cook for 2-3 minutes. Lastly add kaachra and cook for 1 more minute. In a small bowl, mix yoghurt, red chili powder, turmeric powder, coriander powder and salt. Now add this mixture in the kadai and stir well slowly. Let it cook on low flame until vegetables becomes soft and finally add chopped green chili. You can add little more water to maintain the gravy consistency. Serve hot with roti/chapatti.

Note: Kaachra is easily available in Rajasthan but if it is not available at your place, can be avoided to make this vegetable. Alternatively, you can add kachri powder.


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