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Maharashtrian

Kakdichi Koshimbir (Cucumber Salad)

Duration: 10 minutes
Serves: 2-4 people people
Spice Level: Medium

Authenticity Slice

For optimum taste, use the fresh and crispiest of cucumbers you can find.

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Trivia Tadka

Kakdi Chi Koshimbir which in Marathi means, salad made from cucumber.This light and fresh recipe is ideal for a hot summer’s day because of the cooling properties of the cucumber. You can either have it as an appetiser before the meal or as a healthy snack-time option.

Ingredients

Cucumber (kakdi), chopped (2-3)
Peanuts (shengdana), roasted (8-10)
Peanuts (shengdana), roasted (1/2 cup)
Green chillies, chopped (1-2)
Lemon juice (2 tsp)
Coriander leaves (haradhania), chopped (1 tbsp)
Salt (To taste)

For Tempering

Oil (1 tbsp)
Mustard seeds (sarson) (1/2 tsp)
Curry leaves (kadipatta) (5-7)

Method

Peel the kakdi and chop them finely. Keep aside for 10 minutes.
Now squeeze the water from them and put them in a bowl.
Crush the roasted shengdana with a pestle and mortar.Mix them with coconut, lemon juice, chopped green chillies and hara dhania.
Add this mix to the cucumber.
In a pan, heat the oil and fry the sarson in it till it pops. Then, add the kadipatta and fry for a few seconds.
Pour this tempering over the cucumber.
Toss well. Add some sugar and salt just before serving.
Mix well and serve.

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