Khamang Kakdi

A refreshing cucumber salad with peanuts, coconut, and a flavorful tempering—perfectly balanced and delicious! This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 03 May 2016 in Recipes Veg

New Update

Main Ingredients	Cucumbers, Peanuts
Cuisine	Maharashtrian
Course	Salads
Prep Time	6-10 minutes
Cook time	6-10 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients

3 medium cucumbers
1/2 cup peanuts
1/3 cup scraped fresh coconut
2 green chillies, chopped
1 tablespoon lemon juice
1 teaspoon sugar
Salt to taste
1/2 cup chopped fresh coriander leaves

For tempering

1 tablespoon ghee
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds

Method

Halve, remove seeds and finely chop cucumbers. Crush roasted peanuts to a coarse powder. Mix cucumbers with peanut powder, scraped coconut, chopped green chillies, lemon juice and sugar.
Heat pure ghee in a small pan, add mustard seeds and as they begin to splutter add cumin seeds. Stir briefly and add this tempering to the cucumber mixture. Mix well. Mix salt and serve immediately, garnished with chopped fresh coriander leaves.

Nutrition Info

Calories	996
Carbohydrates	50.6
Protein	30.8
Fat	74.1
Other Fiber	Fiber- 28.8gm

#Cucumbers #Cumin seeds #For tempering #Ghee #Lemon juice #Mustard seeds #Peanuts #Salt #Sugar