Maharashtrian Koshimbeer or salad can be divided in two general categories. One is with lemon dressing and the other with yogurt dressing. Since I have already blogged about carrot salad with lemon dressing (Gajarachi Koshimbeer), I thought of blogging about yogurt based koshimbeer.
This recipe is quite forgiving. I mean, try any salad vegetable instead of beet and it will still come out well. You can even combine all possible salad vegetables and make a wonderful hodgepodge too. If you like you can add the tempered oil though it's not a must. A spoonful of crushed, roasted peanuts definitely adds a nutty flavor but that too is not mandatory. I chose beet because I wanted that shocking pink color on my blog! :-)
Beet chee Koshimbeer (Serves 2 - 4)
बीट ची कोशिम्बीर
Ingredients
1 big beetroot, boiled, peeled, cubed
1 green chili, slit
1 tbsp roasted, unsalted peanuts, crushed
1/2 tbsp chopped cilantro/coriander leaves
1 cup plain nonfat yogurt
salt to taste
sugar to taste (Optional)
Tempering (Optional)
1 tsp oil
1/2 tsp cumin seeds
Method
1. Mix all the ingredients.
2. Heat oil in a small saucepan. Add cumin seeds. Add to the koshimbeer if desired.
Note
1. Many Maharashtrian as well as Gujarati dishes have a pinch of sugar to bring out the flavor and balance all the taste buds. But many people do not like adding sugar. So it's really up to you.
