With another 2 days to go for my visit back home, I was making a mental list of all the favourite things I want to eat – for an Indori a visit to home is a food fest, so many items so little time! One of the items that found its way on my list as always was khamang kakdi made by mom. Its a simple salad with cucumber and roasted peanuts as main ingredients. This dish is very popular in any Maharashtrian style meal.

It’s a simple quick recipe if you have all the ingredients ready. You can enjoy it as an accompaniment to your meal or eat it as is in between meals as a healthy snacking option.

Ingredients

1 large cucumber
1/2 cup roasted peanuts – coarsely crushed
1 lemon
1/4 cup chopped coriander
1 green chilli – finely chopped
sugar & salt to taste

For Tadka (Tempering)
1 tbsp oil
1/2 tsp mustard seeds (rai)
4-5 curry leaves – chopped

Process

1. Grate the cucumber and chop them finely. Remove excess water if any.
2. In a bowl, mix the cucumber, peanuts, coriander, green chilli. Squeeze the lemon into the bowl and mix well.
3. In a tadka pan (or a small saucepan), heat the oil. Once hot, put the mustard seeds and let them pop. Switch off the heat and add curry leaves. Pour this over the cucumber salad mixture.
4. Add salt and sugar to taste and mix well. Your khamang kakdi is ready to be served.