Recipe credit: Darshana Muzumdar
Serves 4 as a part of an Indian meal.
The more common version of this koshimbir is the one without the onion, which is also Jain friendly. The use of onion is more common in the North than in the rest of India. This is a very common addition to an Indian meal and is very soothing on the digestive system. It’s delicious even when eaten with whole wheat rotis (flat bread).
Note: Most of the nutrients lie just below the skin so it’s best to have cucumbers without peeling them.
- 1 medium sized cucumber
- 2 tomatoes
- 1 small onion (optional)
- 1 green chilli
- ½ cup fresh coriander
- Salt to taste
Wash and cut off the two ends of the cucumber. Peel and chop it fine. The finer the pieces, the tastier the koshimbir. Wash and chop the tomatoes finely. If using, peel and chop the onion finely. Wash and chop the coriander and green chillies. Mix all the chopped ingredients and add salt to taste. Allow the koshimbir to rest for 10 minutes before serving for the flavors to blend.
For the Whole-Food Plant-Based (WFPB) version:
Note: This is a whole plant based dish if the cucumber is not peeled.
Use rock salt instead of refined salt.