Koshimbir

Name: Koshimbir
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2-3 servings
Ingredients: 1 cup Cucumber, finely chopped; 1 medium Carrot, grated; 1 small Onion, finely chopped; 1 small Tomato, finely chopped; 2 tablespoons Cilantro, chopped; 1 Chili, green, finely chopped; 1 tablespoon Coconut, fresh grated; 1 tablespoon lemon juice; 1 teaspoon sugar; salt, to taste; 1 teaspoon Cumin, seeds; 1 tablespoon peanut oil; 1 pinch asafoetida

Veg Vegan

Maharashtra's fresh salad — finely diced cucumber, tomato, and onion tossed with roasted peanuts, grated coconut, lime juice, green chillies, and a mustard-cumin tempering. A refreshing, crunchy contrast to the boldness of Maharashtrian curries; a Koshimbir of some variety appears on every Maharashtrian home plate.

Cuisines

Malvani Vidarbha Saraswat Kolhapuri Goan Maharashtrian

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 5 min Total: 20 min 2-3 servings

Ingredients

	1 cup	Cucumber , finely chopped
	1 medium	Carrot , grated
	1 small	Onion , finely chopped
	1 small	Tomato , finely chopped
	2 tablespoons	Cilantro , chopped
	1	Chili , green, finely chopped
	1 tablespoon	Coconut , fresh grated
	1 tablespoon	Lemon juice
	1 teaspoon	Sugar
	—	Salt , to taste
	1 teaspoon	Cumin , seeds
	1 tablespoon	Peanut oil
	1 pinch	Asafoetida

Instructions

1 In a large mixing bowl, combine the cucumber, carrot, onion, tomato, and green chili.
2 Add the chopped coriander leaves and grated coconut to the bowl.
3 In a small pan, heat the peanut oil over medium heat.
4 Add the cumin seeds and let them splutter.
5 Add a pinch of asafoetida to the oil and immediately pour the tempering over the salad mixture.
6 Add lemon juice, sugar, and salt to taste.
7 Mix all the ingredients well until the salad is evenly coated with the tempering and lemon juice.
8 Serve immediately or chill in the refrigerator for 10 minutes before serving.

Tips

For added crunch, you can garnish the Koshimbir with roasted peanuts or sev just before serving.