Aakhi badia, kachri, gawar fali ki sabji

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BM#6 Day 5




One of the distinctive features of the Rajasthani cuisine is the use of the dried beans, berries, vegetables and the sun-dried eatables made from lentils and whole grain.This curry is made from sun-dried badi (dried lentil dumplings), kachri (vegetable from the cucumber family grown especially in desert region) and  dried gawarfali(cluster beans). In Rajasthani language Akshya tritya is known as Aakha Teej, Akkha means whole in marwadi so on Akshay atritya, marwadi  people like to cook every thing whole like this sabji . Read more about rajasthani cusine here.




  • 1 cup whole badi / dried lentil dumplings
  • 2 cup dried gawar fali / cluster bean
  • 8-10 dried kachri (a vegetable from cucumber family)
  • 1/2 cup thick fresh beaten curd
  • 1 tea spoon cumin seeds
  • 1/4 + 1/4 tea spoon turmeric powder
  • 1 tea spoon chilli powder
  • 2 tea spoon dhania / coriander powder
  • 1 pinch of asafetida
  • 1 tablespoon crushed garlic
  • 1 handful chopped cilantro / coriander
  • 1 tablespoon oil
  • salt to taste





  • Soak the dried gavar fali/cluster beans for 2 hrs.
  • In a pot take 4 cups water and let it boil.
  • Add gawar fali,1/4th tea spoon turmeric powder and let it boil for 10 minutes.
  • Add badia and kachri to the same boiling pot along with the kachri.
  • Boil till the badia, falia and kachri gets cooked, approx.10-15 minutes.
  • In a curd add salt, turmeric powder,red chilli powder,dhania powder and beat it.Keep aside.
  • Heat oil in a separate pan.Add cumin seeds,asafetida and crushed garlic.


  • Add spices mixed beaten curd.
  • Cook till the curd leaves the oil.Approx.3-4 minutes.
  • Add boiled badi, kacheri and gawar falia.


  • Let it cook with curd gravy for 5 minutes.
  • Serve hot with kheech (wheat/millet porridge) or bajra (millet) roti.

You can use fresh cluster beans and kachri also in this recipes. If you are using fresh vegetables,boil badia only for 10 minutes rest the process is same.

Have another look at  kachri  photo here and here .

Have a look what my fellow Blogging Marathoner's are doing.

Comments (15)

Never cooked with Wadi before. I plan to make them this summer.

wow dear, it looks mouth watering. now, I am dying to know where you get your stock of these things from as I live in US and never saw kachri or such things.

Priya - I always stock my provisions from jodhpur whenever I visit home. You are right, it is not easy to find these in the US.

v well explained..and a lovely dish ..even we make this but thats a totally different style...will post it sometime in future :)

I am learning a lot of new stuff. Thanks for the nice explanation dear.

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Nice mixed curry. Looks tempting!

love this

Lovely curry and well explained.

Very new to me. Sounds delicious.

Another new recipe...Sounds interesting.

Sabji looks seriously inviting and tempting..

Very interesting combination of ingredients.. Thanks for sharing such a traditional dish. Looks awesome and yummy.

I did not know we even get dried cluster beans! Interesting combination and subji is very tempting!

I just loved this recipe looks so yumm will try this for sure... only thing I don't get kachri in Andhra predesh so what I caan use in that place...

That's really such a learning exp..never knew you make dishes with dried cluster beans..very nice..:)..we made wadi for ICC, but I am yet to try it in any dish as such..