Tuesday, August 3, 2010
Jicama chi Koshimbeer
1 big jicama, peeled & grated coarsely
1 - 2 green chilies
1/4 cup roasted, unsalted peanuts, powdered
salt to taste
1/2 tsp sugar
2 tsp oil
1/2 tsp cumin seeds or mustard seeds
1/4 tsp asafoetida
1 lemon, squeezed
2 tbsp cilantro, chopped
1 tbsp fresh coconut (optional)
1. Mix all the ingredients.
2. Heat oil. Add tempering ingredients.
3. Drizzle the tempered oil over the salad.
1. Keep the salad aside for at least 15 minutes before serving to get all the flavors nicely incorporated.