There is a significant difference between kakdi and kheera , peculiarly when it comes to their farming requirements , size , taste , and smell . As a gardening and landscaping expert , I can provide you with a detailed account of the distinctions between these two plants .
1 . Farming Requirements : Kakdi , also known as cucumber , ask a substantial amount of urine for cultivation . It is a water - intensive plant and take unconstipated lacrimation to thrive . On the other hand , kheera , which is also a type of cucumber vine , can be grown with comparatively less water . This make kheera a more suitable choice for regions with circumscribed water supply handiness or area where water system conservation is a concern .
2 . size of it : In terms of size , kakdi can motley from a few inches to about one foot in length . It is known for its elongate shape and can grow quite large . Kheera , on the other deal , is generally smaller in size , ranging from around three inches to ten inches . This sizing remainder can be a broker to consider depending on your culinary preferences or specific uses for the Cucumis sativus .
3 . Taste and Smell : Kakdi and kheera also differ in terms of taste and smell . Kakdi tends to have a milder and more bracing taste sensation , often described as watery or crisp . It has a mild aroma that is characteristic of cucumber . On the other helping hand , kheera has a slightly solid taste and a distinct aroma that can be more say . Some citizenry prefer the taste of kakdi , while others enjoy the slightly warm flavor of kheera in their dishes .
4 . Culinary Use : Both kakdi and kheera can be used in various culinary formulation . Kakdi is commonly used in salads , sandwiches , and pickles . Its crisp texture and meek flavor make it a versatile ingredient in many smasher . Kheera , with its slightly stronger discernment , is often used in Indian cuisine for make believe raita ( a yoghurt - based side dish ) , Indian relish , or even consumed in the raw as a snack .
Personal Experience : In my own horticulture experiences , I have grown both kakdi and kheera in my backyard . I find that kakdi ask more attention and regular watering , as it was more sensitive to drouth conditions . Kheera , on the other paw , was more resilient and could stick out dry shape . The taste difference was also obtrusive , with kakdi providing a more brisk and watery taste sensation , while kheera had a stronger flavor that added a unique twist to my culinary experimentation .
To sum up , kakdi and kheera are not the same . They disagree in terminus of their agriculture requirements , sizing , taste , and smell . Kakdi requires more urine for cultivation , can grow declamatory in size , has a milder taste , and a subtle cucumber vine aroma . Kheera , on the other hand , can be grown with less water , is smaller in size , has a somewhat stronger taste , and a more distinct aroma . Both cuke have their unequaled characteristics and can be used in various culinary training based on personal preferences and cooking styles .
Caroline Bates
