Wednesday, January 11, 2012

Mirchichi Koshimbeer

Few bell peppers and a half-used tub of baby spinach were awaiting my intervention. I wanted to make a salad. Why not our good old koshimbeer? - I thought. I decided against fodNi - tempering. But if you like, go ahead and season it with tempered oil with cumin seeds and asafoetida.

Mirchichi Koshimbeer
भोपळ्या मिरचीची कोशिंबीर
Bell Pepper Salad
2 cups Diced bell peppers - red, orange, yellow
1 cup Shredded spinach
salt to taste
2 tbsp daaNyache kooT/roasted, unsalted peanut powder
1 lemon, freshly squeezed

1. Mix all the ingredients together.
2. Squeeze lemon and mix again.
3. Serve.

Note -
1. If desired, you can add tempered oil with cumin seeds and asafoetida

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