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Armenian Cucumber and Peanut Salad with Sizzling Mustard Seeds

Serves: 4

(Kakri ki Koshumbir)
Category: Fresh Chopped Salads, Vegan
Makes 4 to 6 servings
My friend Promilla Rawal makes this salad whenever she craves the flavors of her native state, Maharashta, located in the central western part of India. This salad, with the delicate fragrances of coconut and sesame, is lovely when served with a yellow mung bean dish (search for ingredient "Yellow Mung Beans") and steamed rice.

    2 teaspoons Marathi Curry Powder with Coconut and Sesame Seeds or store-bought
   1 pound Armenian or any seedless cucumbers, finely chopped
   1/2 cup roasted and lightly salted peanuts, coarsely chopped
   1/2 cup finely chopped fresh cilantro, including soft stems
   1 fresh green chili pepper, such as serrano, minced with seeds
   1/4 teaspoon salt, or to taste
   1 tablespoon peanut oil
   1 teaspoon black mustard seeds
   1/8 teaspoon ground asafoetida
   1 tablespoon minced fresh curry leaves

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Armenian Cucumber and Peanut Salad with Sizzling Mustard Seeds is from the Cook'n in India collection. Click here to get this CD or download the recipes right now!

1. Prepare the curry powder. In a serving bowl, mix the cucumbers, peanuts, cilantro, green chili pepper and salt.

2. Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil,, so cover the pan and reduce the heat until the spluttering subsides.

3. Quickly add the curry powder, asafoetida, and curry leaves, and stir for a few seconds. Transfer to the salad. Mix well and serve. If you wish to serve the salad chilled, mix only the cucumbers, peanuts, cilantro, and green chili pepper, and chill up to 24 hours. Add the spices just before serving, or the salt will draw out the juices from the ingredients and make the salad to liquid.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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