From here
Ingredients
- 4 small Persian cucumbers
- 1 tablespoon ghee (butter)
- 1 teaspoon cumin seeds lightly crushed in the palm of your hand
- ⅛ teaspoon asafetida hing (optional)
- 1 small green chili sliced lengthwise
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 tablespoons peanuts roasted and ground
- 2 tablespoons cilantro chopped finely for garnish
Instructions
- Peel the cucumbers, finely dice and keep in a medium bowl.
- Heat ghee in a small saucepan over medium heat. Lightly crush cumin seeds in the palm of your hands and add to the hot ghee. Allow the cumin seeds to sizzle, about 30 seconds. Add hing and green chili and cook for another 30 seconds.
- Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, and cilantro. Mix well and serve immediately.
- If making ahead of time, hold on the salt and sugar and add them just before serving. This helps the cucumber not release too much water. Leftover koshimbir can be refrigerated for a day.
No comments:
Post a Comment