Kokla

"Kokla" in Rajasthan refers to the sun-dried form of a wild variety of cucumber, scientifically known as Cucumis pubescens or sometimes Cucumis callosus, often used interchangeably with "Kachri" though "Kokla" might specifically denote a smaller or more intense variant. These small, elongated fruits are carefully peeled and sun-dried under the intense Rajasthani sun, a traditional preservation technique that allows them to be stored and utilized throughout the year, especially when fresh vegetables are scarce. Dried Kokla boasts a distinctive tangy and subtly bitter flavor that enriches many Rajasthani dishes. It's often rehydrated and used in vegetable preparations, or ground into a powder to add a unique souring agent and tenderizer to curries, dals, and even meat preparations, showcasing the culinary ingenuity of the region in transforming wild desert produce into flavorful and long-lasting ingredients.