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Kachri powder is used extensively in rural Rajasthani cuisine and is also known locally for its medicinal properties of soothing gastrointestinal pains. It is also used as a meat tenderizer and gives a tangy taste to kebabs and other traditional dishes such as khud khargosh.###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.
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