Koshimbir

Name: Koshimbir
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 2 pcs cucumber (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 pcs onion (small, finely chopped); 3 tbsp roasted peanuts (coarsely crushed); 2 tbsp cilantro (chopped); 1 pcs green chili (finely chopped); 1 tbsp lemon juice; 0.25 tsp salt; 0.5 tsp sugar; 1 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 4 pcs curry leaves

RATING

4.4/5(65)

TASTE SCORE

7/10

A fresh Maharashtrian salad made with crunchy cucumber, onion, tomato, and peanut, brightened with lemon and a simple tempering. It is light, cooling, and easy to pair with dal, rice, roti, or everyday thali meals.

PREP

15m

COOK

SERVES

1 KATORI

97 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Chop the vegetables.
1.Finely chop the cucumber and place it in a mixing bowl.
2.Finely chop the tomato and onion and add them to the bowl.
3.Add the chopped green chili, chopped cilantro, and crushed roasted peanuts.
mix · ~1 min
Season the salad.
Add lemon juice, salt, and sugar to the bowl. Mix gently until everything is evenly coated.
temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, asafoetida, and curry leaves and cook for a few seconds until fragrant.
TIPKeep the heat medium so the tempering smells nutty and fragrant, not burnt.
assemble · ~1 min
Pour the tempering over the koshimbir.
Pour the hot tempering over the prepared salad and mix well so the flavors spread through the vegetables.
serve
Serve the koshimbir fresh.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Deseed the cucumber if it is very watery, so the koshimbir stays crisp instead of turning soggy.
2
Add salt and lemon just before serving; cucumber and tomato release water quickly once seasoned.
3
Crush the roasted peanuts coarsely, not to a powder, so you keep that signature nutty crunch.
4
Let the mustard seeds fully splutter before adding cumin, or the tempering can taste raw.
5
Pour the hot tadka directly over the salad and mix immediately to spread the aroma evenly.
6
If making ahead, keep the chopped vegetables chilled and add peanuts and tempering at the last minute.
7
Use a small pinch of sugar only to balance the lemon and onion, not to make the salad sweet.