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Kakdi Tomato chi Koshimbir (Cucumber and Tomato Salad)

Cucumbers are low in calories but high in many important vitamins and minerals and are a refreshing, nutritious and incredibly versatile addition to any meal. To maximize their nutrient content, cucumbers should be eaten unpeeled. Cucumbers are great eaten raw as a low-calorie snack. They contain antioxidants, including flavonoids and tannins, which prevent the accumulation of harmful free radicals and may reduce the risk of chronic disease. The large amount of water in cucumbers can help keep you hydrated, and the fiber content in them helps prevent constipation and regulate bowel movement. They are also good for bone health because of the Vit K in them. The lignans in them may help prevent osteoporosis, heart disease, and some cancers.

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.

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