Cucumber salad/KakDichi koshimbir

Cucumber salad/Khamang kakDi
In hot summer, eating cucumber sprinkling salt and chili powder is an experience. It cools your hunger as well as thirst.

Cucumber salad/khamang kakdi
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Ingredients
2 cucumbers
1/2 cup roasted peanuts(crush or grind coarsely )
1/2 cup curd/dahi
salt and sugar to taste

Tempering
1/2 tsp ghee/butter
1/2 tsp cumin seeds
1/4 tsp asafoetida(optional)
1 green chili(chopped)

Garnishing
1-2 sticks of coriander leaves(chopped)(optional)


Method

• Wash cucumber. Peeling off the skin depends on your choice. I don't.
• Chop the cucumber in small pieces.
• Apply a tsp of ghee/butter to the chopped cucumber.
• Mix crushed peanuts,salt, sugar and curd. Mix well.
• Heat ghee in an iron spoon/ladle or paLi.
• Add cumin seeds, asafoetida(optional) and chili.
• Pour it on the cucumber mixture. Cover for a while.
• Garnish with chopped coriander(optional).

Note
Applying ghee on the chopped cucumber prevents the salad becoming watery.

This dish can be eaten for upwas(fasting) by omitting asafoetida and coriander leaves