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  • Preeti Shridhar

Kakadi Angoor(grapes) ki sabzi

Since my parents had spent many years in rajasthan there is a distinct influence of rajasthani cuisine in their kitchen. As a young bride from U.P. my mother came to Rajasthan. She learnt to cook a lot of Rajasthani dishes from her neighbours and dad’s friends.

One of our neighbours had taught mom how to make this sabzi. Since we all loved it , it has become a staple during summer months.

Yesterday I had gone down to buy veggies when I saw absolutely fresh and crisp kakadi. I immediately looked around to see if our vendor had fresh green grapes also. I was lucky. So here it is, my favourite. The freshness of kakadi and sweetness of grapes is very soothing in summer months. Also its very light on the stomach since the quantity of spices required is very less.


Kakadi 250gms

Green grapes 30 no.

Oil 1 tbsp

Green chilli 1/2 finely chopped.

Cumin seeds 1/2 tsp

Ginger paste 1 tsp

Kashmiri Red chilli pd 1/2 tsp

Turmeric pd 1/4 tsp

Dhania pd 1/2 tsp

Salt to taste

Lemon juice 1-2 tsp


Wash kakadi and grapes.

Scrape the kakadi lightly. Cut it into four lengthwise. Then cut 2’ long pieces. Don’t forget to taste the kakadi before chopping them because sometimes they are bitter.

Cut the grapes into half length wise and keep aside.

Heat oil in a pan.

Add cumin seeds. Once they crackle ,add green chilli.

Stir , now add red chilli pd., turmeric pd, coriander pd, ginger paste and salt.

Mix well. Tip in the kakadi.

Add 1/4 cup of water. Stir. Cover and cook on low till kakadi is al dente.

Keep checking in between, if all the water has evaporated add a couple of tablespoons more.

There should be slight gravy.

Now add the grapes. Mix well and switch off the gas.

Keep it covered. Let the grapes soften a bit in the steam.

Now add lemon juice.

Taste and adjust seasoning .

Serve immediately with phulkas.


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