Light , tangy and delicious , here you extract tangy flavors of raw mango , balanced with the sweet of coconut to give you a delicious inbuilt dressing . This can be made oil free too .
1/2 Cup Chana Dal - Soak 6 hours in water till al dente - soft , yet firm.
750 Grams Cucumber - Leave skin on , and if seeds are tender , dont remove them . Chop to 1/3 " pieces.
1 Cup Grated Raw Mango - Adjust
1 Cup Grated Coconut.
1.5 Teaspoons Black Mustard Seeds.
Minced Green Chilies To Taste.
1-2 Dried Red Chilies- Break into two.
A Pinch of Hing.
Some Curry Leaves.
1 Tablespoon White Oil.
Heat oil , splutter mustard seeds , then add in chillies , hing and curry leaves. Next tip in grated raw mango and salt , toss 40-45 seconds on low heat, you want mango to release some juices , which become your dressing too . Add chana dal and coconut , gently mix it all up , saute on medium heat for not more than a minute . Tip in cucumber , gently mix , each piece should be well coated within 30-40 seconds.
Take off heat , stir in dhania greens ,allow the dish to rest uncovered 15 minutes, by which time more juices will be released , flavoring the koshambari beautifully . If you need more sour , simply add in some more grated raw mango .Serve at room temperature or chilled .
Atul SikandFounding Member ,Delhi Gourmet Club
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