Cucumber (Kakdi / Khira)

Kakdi picked young, which is the only way to get cucumber that stays crisp and has no bitterness at the stem end. Thin skin, small seeds, and enough water that a slice snaps.

Cut in the morning on our members' fields and delivered next day, not the limp week old khira from under a shop light.

Kakdichi koshimbir with curd, crushed groundnut and a fodni of mustard and green chilli is the first thing people make. After that, salted slices beside varan bhaat, raita, kakdi thalipeeth on a fasting day, or juiced with lemon.

Sold in 500g and 1kg. Store it wrapped in cloth in the fridge, not a sealed bag. Good next to Indrayani rice and dal, and the rest of the range is in organic vegetables.

Frequently asked questions

Why does cucumber sometimes taste bitter

Bitterness gathers at the stem end when the plant has had water stress. Cut an inch off that end and rub the cut faces together.

Do I need to peel it

Not with young kakdi, the skin is thin and holds the crunch. Peel only if the skin has gone tough.