Wednesday, May 1, 2013

Zucchini Koshimbeer



Zucchini is a summer vegetable that grows in abundance here in summer. If you plant Zucchini, you just get inundated with the bumper crop so that's the perfect time to invent/create some unusual recipes.
 
Zucchinichi Koshimbeer
Zucchini salad
Ingredients
2 small or 1 big zucchini, grated
1 lime or lemon
salt to taste
A pinch of sugar
2 tbsp unsalted, roasted peanut powder/daaNyache kooT
1 green chili, chopped
 
Tempering
1 tsp oil
1/2 tsp cumin seeds
1/2 tsp asafoetida
 
Method
1. Mix grated zucchini with all the remaining ingredients.
2. Heat oil in a small saucepan. Add cumin seeds and asafoetida.
3. As the seeds splutter, drizzle the sizzling oil over koshimbeer and mix well.
 
Note -
1. There is no need to peel the zucchini.
2. Sometimes, I add grated carrots to the above koshimbeer and then it looks like this -

Zucchini - Carrot Koshimbeer

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