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The web site........,
exploring
the pure
Indian spices
and....
imperishable
dry vegetables
of
THAR....the great desert
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This is a kind of vegetable which grows as a sub crop in Rajasthan, during
the period of September-November. It is picked when it ripens and turns into
yellow color. After getting dried it remains absolutely yellow and can be
stored to unlimited time.
Nutrition Table:
|
|
Cultural
name |
English
name |
Botanical
name |
Moisture
g/100g |
Protein
g/100g |
Fat
g/100g |
Fiber
(g) |
Carbohydr
ate
g/100g |
Vit. C
mg/100g |
Energy
Keal/1000g |
|
Katchari |
KAtchari |
Cucumis
callosus |
88.2 |
0.28 |
1.28 |
1.21 |
7.45 |
29.81 |
47.24 |
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Ash |
Calcium
mg/100g |
Iron
mg/100g |
Copper
(mg) |
Phosphorus
mg/100g |
Zinc
(mg) |
Magneze
(mg) |
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|
1.46 |
0.09 |
0.1822 |
0.0046 |
0.0029 |
0.052 |
0.0578 |
Katchari is used as an important food in the desert of Thar. It becomes
very soft when cooked and has a special acidic taste |
Kumatia (A black_brown herb)
fofaliya (delicious ready to cook green vegetable)
Cluster beans (Falee, ever green vegetable)
Fenugreek-leaf (can be used in any soup or veg.)
Khelera (Trough out the year used veg. of THAR desert)
Dry Lotus-stem
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