Khandvi Salad

Often we have Indian food on a menu and we are racking our brains for an accompanying salad. Cucumber-tomato-onion-coriander leaves finely chopped or “cuchumbur” seems to be the only option. Then it seems so hackneyed. Yet so refreshing, so classic. But then there is something a bit daily about it. Recently, Sharoon messaged that she had been served an interesting salad at a party and very generously she shared the recipe.

Sharoon enjoys the whole idea called ‘food’. A full time corporate careerist and mom, she still finds the time to hunt for recipes, attend cooking classes, plan a cook-along on her trips, visit produce markets, write food books, and of course cook up dishes. I often get a food query, a clarification question from her. And I also often get valuable ideas and suggestions. There are people who live to eat and those who eat to live. Sharoon is clearly a live to eat person. Cheers to that!

khandvi1

Cheers to this recipe too! I served this at a recent home party. Everybody loved it. So, I am sharing a recipe which served 20 odd people. Please adjust proportions when you try to make it.

I took 3 large carrots. Peeled and washed them. Next you have to grate the carrot. Also, wash a medium sized green cabbage and grate it. Then clean a bundle of coriander leaves and chop finely. De-seed 2 green chillies and chop finely. Take 2 limes and juice them. You will also need half a cup of salted peanuts, each peanut needs to be halved longitudinally.

In a warm walk, pour in 11/2 tsp oil. In a minute add a tsp black mustard seeds and about 15 curry leaves. To this add 1 tsp salt and the peanuts. In another minute toss in the vegetables. Stir fry. Add the chillies and the coriander leaves. Toss and stir. Time for lime juice. Mix.

Take about 2 packets of Khandvi and cut them in thin slices. Add to the salad. the Khandvi usually has some seasoning on its body, please use them too. Taste for salt and tang check.

Serve warm or cold. Both taste as good.

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Category: Food & Friendship, Recipes

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