From @Sanjeev Kapoor Khazana

Khamang Kakdi

Name: Khamang Kakdi
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 2
Ingredients: 1 cup cucumber, finely chopped; Salt, to taste; 2 tbsp roasted peanuts; 1-2 green chillies, finely chopped; 2 tbsp fresh coriander, finely chopped; 2 tbsp fresh coconut, grated; 1/2 tsp sugar; 1 tsp ghee; 1/2 tsp cumin seeds; A pinch of asafeotida (hing)

12 min · Serves 2

indian
salad
ganesh chaturthi
vegan
quick

12 mintotal

10 minhands on

9steps

2servings

Watch it

Ingredients

1 cup cucumber, finely chopped
Salt, to taste
2 tbsp roasted peanuts
1-2 green chillies, finely chopped
2 tbsp fresh coriander, finely chopped
2 tbsp fresh coconut, grated
1/2 tsp sugar
1 tsp ghee
1/2 tsp cumin seeds
A pinch of asafeotida (hing)

Method

Mix the finely chopped cucumber with salt in a bowl and let it sit briefly to release water.
Squeeze the excess water out of the cucumber with your hands and place the drained cucumber into a fresh bowl.
Coarsely crush the roasted peanuts using a mortar and pestle.
Add the crushed peanuts, green chillies, coriander, fresh coconut, and sugar to the cucumber.
Mix the salad ingredients together thoroughly.
In a small pan, heat the ghee over medium heat.
Add the cumin seeds and asafoetida to the hot ghee and let them sizzle for a few seconds until fragrant.
Pour the hot tempered spices over the cucumber salad.
Toss well to combine and serve immediately.

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