Khamang kakdi
Ingredients
• Cucumbers – 3 medium sized
• Green chilies – 2
• Fresh cilantro leaves – ½ bunch
• Peanuts (roasted and peeled) – ½ cup
• Coconut (scraped) – 1/3 cup
• Lemon juice – 1 tbsp
• Sugar – 1 tsp
• Salt – as required
For Tempering:
• Pure ghee – 1 tbsp
• Mustard seeds – ½ tsp
• Cumin seeds – ¼ tsp
Preparation
1. Peel, wash, cut into half, deseed and finely chop cucumbers.
2. Remove stems, wash and finely chop green chilies; clean, wash and finely chop cilantro leaves.
3. Crush roasted peanuts to a coarse powder.
4. Mix cucumbers with green chilies, peanut powder, scraped coconut, lemon juice and sugar.
5. Heat ghee in a small pan, add mustard seeds and let them crackle.
6. Add cumin seeds, stir-fry briefly and add this tempering to the cucumber mixture and mix well.
7. Mix salt and serve immediately, garnished with chopped cilantro leaves.
Serves
4 Persons
By Bhaktin Sushma
