Recipe Credit: Darshana Muzumdar
Serves 4-6 as part of an Indian meal
250 gms or 2 medium sized cucumbers
1-3 or to taste finely chopped green chillies
½ cup roughly ground or powdered roasted peanuts
Juice of ½ lime
½ cup finely chopped coriander leaves
½ tsp salt or to taste
¼ to ½ cup (or a handful) of freshly grated coconut (optional)
½ tsp mustard seeds (optional)
¼ tsp coconut or groundnut oil for tempering
Wash and peel the cucumber. Chop it finely or grate it as you wish. Put all ingredients in a bowl and mix well. The grated coconut and tempering add a different flavour so try them and see which version you like better. Heat the oil in an iron tempering ladle and add the mustard seeds. Transfer these onto the cucumber pieces once they pop. Mix and serve with rotis and other dishes of a traditional Indian meal.
For the Whole-Food Plant-Based (WFPB) version
Do not peel the cucumbers.
Do not use oil. Heat the iron tempering ladle and add the mustard seeds. Transfer these onto the cucumber pieces once they pop.
Use unrefined salt like rock salt instead of refined salt.