30 g (2 tbsp) unsalted peanuts
1/2 cucumber, peeled and cut into fine strips
20 g (2 tbsp) grated or desiccated coconut
30 ml (2 tbsp) lemon juice
2.5 g (1/2 tsp) salt
15 g (1/2 oz) butter
2.5 g (1/2 tsp) cumin seeds
2 fresh green chillies, chopped
7 g (1 tbsp) chopped coriander leaves
1/2 cucumber, peeled and cut into fine strips
20 g (2 tbsp) grated or desiccated coconut
30 ml (2 tbsp) lemon juice
2.5 g (1/2 tsp) salt
15 g (1/2 oz) butter
2.5 g (1/2 tsp) cumin seeds
2 fresh green chillies, chopped
7 g (1 tbsp) chopped coriander leaves
method
1. Dry-roast the peanuts and grind them to a fine powder.
2. Gently squeeze the cucumber to get rid of excess water.
3. Put the cucumber, coconut, ground peanuts, lemon juice and salt in a bowl and mix gently.
4. In a small saucepan, heat the butter. Add the cumin seeds and let them sizzle for 3 - 4 seconds. Add the green chillies and fry for 5 - 6 seconds. Pour this over the cucumber mixture and mix well.
5. Serve immediately garnished with the coriander leaves.
2. Gently squeeze the cucumber to get rid of excess water.
3. Put the cucumber, coconut, ground peanuts, lemon juice and salt in a bowl and mix gently.
4. In a small saucepan, heat the butter. Add the cumin seeds and let them sizzle for 3 - 4 seconds. Add the green chillies and fry for 5 - 6 seconds. Pour this over the cucumber mixture and mix well.
5. Serve immediately garnished with the coriander leaves.
serving amount
serves 3 - 4
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