Ingredients

• 1 medium sized cucumber
• 25 g - coarsely ground peanuts
• 2 to 3 green chillies
• ½ tsp - cumin seeds
• ¼ tsp - mustard seeds
• a pinch asafoetida (optional)
• 1 tsp - lemon or tamarind juice
• 1 tbsp - ghee
• 2 tbsp - fresh grated coconut
• 1 to 2 tbsp - finely chopped coriander leaves
• sugar and salt to taste

How to Make Khamang Kakdi(Cucumber)

• Peel the cucumber, slicing off the ends.
• Taste one end to check whether it is bitter.
• If it is, rub the cut slice by turns on both ends of the vegetable to pull out the bitterness.
• Chop the cucumber fine.
• If you dice the cucumber much before serving, store it in the fridge or it may release too much liquid.
• Just before serving, transfer the chilled cucumber to a serving bowl and mix with the peanuts, salt, sugar, lime or tamarind juice and ¾ of the coriander and coconut (never add the salt in advance).
• For seasoning:
• Heat the ghee in a seasoning wok, till it is almost smoking.
• Reduce the heat; pop the mustard seed and green chillies into it.
• Remove from the stove and add cumin seed and asafoetida.
• Pour this mixture over the salad and stir well.
• Garnish with the remaining coconut and coriander.
• Serve with a meal or snack.