खमंग काकड़ी | Khamang Kakdi | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A traditional Maharashtrian accompaniment that is not just easy to make but is delicious and healthy too!

KHAMANG KAKDI

Ingredients

2 medium cucumber, peeled
Salt to taste
¼ roasted peanuts
2 green chillies
2 tbsps chopped fresh coriander leaves
2 tsps scraped fresh coconut
A pinch of sugar
Tempering
2 tsps ghee
½ tsp cumin seeds
A pinch of asafoetida (hing)

Method

1. Finely chop cucumber and transfer into a bowl. Add salt, mix and set aside for 10 minutes.
2. Put peanuts in a mortar pestle and coarsely pound it.
3. Roughly chop green chillies.
4. Gently squeeze the chopped cucumber to remove the excess water and transfer into a bowl.
5. In the same bowl, add green chillies and coarsely pounded peanuts. Add coriander leaves and coconut and mix well.
6. Add sugar and mix.
7. For the tempering, heat ghee in a small pan, add cumin seeds and let them change colour. Add asafoetida, mix and pour the tempering over the cucumber mixture and mix.
8. Transfer the khamang kakdi into a serving bowl, garnish with coriander sprig and serve.


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