Eating bowls of salads is not really an Indian thing. This I speak from my experience and not from any research. Every meal does have a plate of cucumber, onion and tomato cut in rings and served with a sprinkle of salt, pepper and lime. Then there is the cuchumber, a bowl of finely chopped salad using the same vegetables with a twist of coriander or mint or both leaves elevating the flavours. All good, but we still need some new ideas. Sharoon shared this recipe with me. Sharoon is a working mother with many passions. Being a foodie is one of them. She likes to explore and experiment.
I have made it this Khandvi salad at parties. I have sent it up to my neighbours. I have made it at home for the boys. Every single time it has been declared as being yum.
My food word for this recipe would be out of the box.
When you go shopping look for:
Carrot
Cabbage
Coriander leaves
Lime
Salted peanuts
Khandvi
Green chillies
Mustard seeds
Curry leaves
The recipe would be:
Peel carrot and grate it. Grate cabbage. These two vegetables should be taken in equal proportions. In a warm wok pour a little oil, temper with mustard seeds and curry leaves. A dash of salt will go in along with enough salted peanuts. Then add the vegetables and toss. Do not overcook as the vegetables should not lose crunch. Meanwhile deseed and finely chop green chillies and roughly chop coriander leaves. Add them to the wok. Sprinkle lime generously.
Before serving add chopped Khandvi. When you buy Khandvi it comes with its own seasoning. Make sure you add that too. It adds to the flavour.
