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Khamang Kakdi : The best cucumber salad ever

Watch a video of me making Khamang Kakdi. I'm a Bombay girl, born, brought up and spent all my years in that city. In fact, my maternal family has been in Bombay for three generations before me, so our attachment to that cuty is deep rooted. I've been out of my home city for some 4 years now and wh
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Ingredients Method

Ingredients
  

  • 2 cucumbers large , peeled and diced
  • 1 tbsp coconut freshly scraped
  • 2 tsps peanut oil cooking oil or any other
  • 1/4 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 sprig curry leaves
  • 2 green chillies , finely sliced
  • pinch asafoetida powder
  • 3/4 tsp salt
  • 1 tbsp coriander chopped
  • 1/2 2 tbsps lemon yogurt juice of or (optional)
  • 1/4 cup peanuts roasted (coarsely pound)

Method
 

  1. In a big bowl, place the diced cucumber and coconut.
  2. Heat the oil in a small pan. Temper the mustard and cumin seeds, curry leaves, chillies and add the asafoetida towards the end, just after you switch off the flame. Transfer this tempering over the cucumbers.
  3. Add the salt, coriander and toss well, adding the lemon or yogurt if using.
  4. Serve immediately or refrigerate, adding the peanuts and tossing well just before serving, so that they remain crunchy.
  5. Serve with poLi/roti and vegetable curry or eat as it is as a snack time salad.