Ingredients: Cucumber - peeled and chopped, cup Fresh coconut - grated, (Dhania) Leaves - as required, tablespoons Roasted Peanuts (Moongphali) - skin removed, tablespoons Curd (Dahi / Yogurt), - to taste, teaspoon Sunflower Oil - as required, teaspoon Mustard seeds, teaspoon Asafoetida (hing), Green Chilli - finely chopped, sprig Curry leaves - roughly chopped, Vegetarian diet
Instructions: To begin making the Khamang Kakdi Recipe, firstly take a big bowl to mix the salad.Add cucumber, coconut, coriander leaves, salt to taste and mix everything well. Now add in the yogurt and mix it again so that the cucumber is well coated with the yogurt. Keep it aside.The next step is to temper the Khamang Kakdi. Heat oil in a tadka pan and add mustard seeds and asafoetida. Let it crackle for about 10 seconds.After 10 seconds, add green chillies, curry leaves and saute for another 15 seconds. Once done, add this tempering to the Khamang Kakdi and mix it well.At the end, sprinkle roasted peanuts over the Khamang Kakdi and give it a mix. The Khamang Kakdi is ready to be served.Enjoy Khamang Kakdi Recipe along with Maharashtrian Chawli Chi Usal and Steamed Rice for a weekday meal.