1-2teaspoonVegetable oil or ghee; For vegan, use oil
Few Curry leaves (optional)
Instructions
Combine the finely chopped cucumber, chopped green chilies, crushed roasted peanuts, and chopped cilantro in a mixing bowl.
In a small pan, heat a teaspoon of vegetable oil. Add cumin seeds, and when they start to splutter, green chili and add curry leaves. Fry for a few seconds, and then pour this tempering over the cucumber mixture.
Add lemon juice, sugar, and salt to the cucumber mixture.
Gently toss all the ingredients together until they are well combined.
Taste and adjust the seasoning, adding more lemon juice, sugar, or salt if needed.
Let the Khamang Kakdi sit for a few minutes to allow the flavors to meld together.
Serve chilled as a refreshing side dish or salad with your main meal.
Notes
Please refer to the post for the following:
Tips For Khamang kakdi
Nutrition
Nutrition Facts
Khamang Kakdi [Maharashtrian Cucumber Salad]
Amount per Serving
Calories
59
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
24
mg
1
%
Potassium
244
mg
7
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
111
IU
2
%
Vitamin C
6
mg
7
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.