Description
It is also called chibar, kachri gol and dried kachar.Kachri is initially bitter, but sweetens to have a sour, melon-like taste as it ripens. It is sometimes eaten straight from the fine, but can also be pickled or cooked in everyday dishes like other vegetables. Sun-dried kachri is used in stir-fries or ground into a powder to add flavoring to other dishes or chutneys. Dried Kachri is added in various cuisines for tangy taste. Hygienically processed.
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