Cucumber Peanut Salad

Ingredients:
3 medium cucumbers, partially peeled
2 green chillies stemmed and fine minced
1/2 cup / 70 g peanuts (without skin), toasted (You can get ready made pack, but would recommend to toast it again to keep it extra crispy, keep stirring, careful not to burn it)
1/3 cup / 45 g dried large-flake coconut, toasted (Do not over toast, Notice the right colour change)
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 tablespoon sunflower oil
1/2 teaspoon black mustard seeds
1/4 teaspoon cumin (jeera) seeds
fine grain salt to taste
a handful coriander (leaves only), fine chopped

Preparation:
You can prepare all the components ahead of time, but don’t toss the salad until just before serving. If you do the peanuts will lose their crunch because the cucumbers give off a good amount of water.
Halve the cucumbers lengthwise, scrape out the seeds and chop into small pieces (diced).
When Sunflower oil is hot, stir in the mustard seeds. They are going to sputter and spit a bit, and when this starts to happen, add the cumin for 15-30 seconds, (else it will get burnt!). Cover with a lid if needed. Remove from heat, stir in the salt, and immediately stir this into the salad.

Turn out onto a patter topped with the coriander leaves.

Just before you’re ready to serve, transfer to a mixing bowl and toss gently with chillies, peanuts, coconut, lemon juice, and sugar.

Serves 6-10

You must try this Recipe. Include salads in your daily meals, be healthy!

Adaptation Courtesy: Sanjeev Kapoor’s book named “How to Cook Indian”