Description
Summertime can be filled with fresh cucumbers from the garden or the Farmers’ Markets. Indian Cucumber Salad, or Kakdi Koshimber is a unique twist on a standard dish using some flavors from Asia such as cumin seed and toasted peanuts.
Ingredients
Scale
- 1/3 cup Peanuts, roasted and ground
- 2 Cucumbers, seeded and chopped
- 2 TblsGhee
- 2 tsp Cumin Seeds
- 1 Serrano Chile
- 2 Tbls Chopped Cilantro
- 1/2 tsp Salt
- 1 tsp Sugar
Instructions
- Toast the peanuts in a dry pan over medium heat until they start to turn darker and become aromatic. Grind the toasted peanuts in a spice or nut grinder.
- Peel the cucumbers. Slice them in half lengthwise and use a spoon to scoop out the seeds. Cut the cucumbers into small bite sized pieces and put in a salad mixing bowl.
- Melt the ghee in the frying pan over medium heat. Add the cumin seeds. Slice the serrano into four strips and add them to the pan. Saute, stirring frequently until the cumin seeds darken and become aromatic. Remove the serrano pieces from the pan and add the hot contents of the pan to the cucumbers.
- Add the ground peanuts to the salad mixing bowl and mix well.
- Chop the cilantro leaves and add them to the salad.
- Add the salt and sugar. Mix well.
Notes
You can substitute mint leaves for the cilantro if you want to.
