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Cucumber and Peanut saladCucumber and Peanut salad

Chef

:Tara Deshpande

Recipe Cook Time

:25 Minutes
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Also known as 'Kakdi Chi Kochimbri'. A cooling cucumber salad with the crunch of peanuts. This recipe was shared by Tara Deshpande in the gourmet session at The Imperial, New Delhi. The recipe is a part of her book "A Sense for Spice".

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Ingredients

  • 1 kg long cucumbers

    1 tsp powdered sugar

    Salt

    1/2 cup unsweetened grated coconut

    1/2 cup unsalted roasted peanut, crushed

    1 lime, juiced


    For the tempering:

    3 Tbsp ghee

    1 1/4 tsp black mustard seeds

    1/4 tsp asafoetida powder (heeng)

    3-4 green chillies, finely chopped

Method

Peel the cucumbers and quarter them lengthwise. Scrape off any large seeds. Dice the cucumbers, place in a colander(sieve) over a bowl and refrigerate.

When they are cool, discard any water collected. Mix the coconut and sugar in a bowl and toss the cucumbers in it.

Heat ghee in a pan on medium flame and add the mustard seeds, asafoetida powder, green chillies when it is hot. When the spices splutter, cool and pour onto the cucumbers. Toss well.

Add the lime juice, peanuts, salt and toss. Serve immediately.

Key Ingredients: Cucumber, Peanuts, Sugar, Coconut, Salt, Clarified Butter, Asafoetida, Mustard Seeds, Green Chillies, Lemon Juice


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