Cachumber

Everyday Cachumber

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Serves: 4

Ingredients
  • 2 Roma or plum tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 2 serrano or jalapeno chilies, cut lengthwise into 4 pieces (optional)
  • ½ English cucumber, thinly sliced
  • 1 carrot, thinly sliced
  • 3 to 4 radishes, thinly sliced
  • 1 teaspoon chaat masala
  • ½ lime
Directions
  1. Arrange slices of vegetables on a serving platter. Just before serving, sprinkle chaat masala and squeeze lime juice on vegetables evenly.

 

 

Kakdi Cachumber

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Serves: 4

Stir fired cucumber
Ingredients
  • 1 English cucumber, shredded
  • 1 jalapeno or serrano chili, cut lengthwise in 4 pieces
  • 7 to 8 curry leaves
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ⅛ teaspoon asafetida
  • ¼ teaspoon turmeric
  • 1 tablespoon dalia (roasted and hulled split chickpeas) or roughly chopped peanuts
  • ½ teaspoon salt or to taste
  • Pinch of sugar
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped cilantro
Directions
  1. Put shredded cucumber in a colander on top of bowl to catch drippings. Sprinkle ¼ teaspoon on cucumber and let it stand for 30 minutes. Squeeze out water from cucumber and transfer to a plate.
  2. Heat oil in a medium sauté pan on medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Add sesame seeds, asafetida and turmeric. Add chili, curry leaves and sauté for 30 to 40 seconds. Add dalia or peanuts and sauté for a minute.
  3. Add cucumber and sauté it for one minute. Season with salt, sugar and stir. Let cucumber cook for two more minutes. Off heat add lemon juice, cilantro and stir. Serve immediately as a side dish.

 
Tameta Dungli nu Cachumber

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Serves: 4

Tomato-Onion Salad
Ingredients
  • 2 Roma or plum tomatoes, ¼ inch diced
  • 1 red onion, ¼ inch diced
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon ground cumin
  • 1 teaspoon fresh lemon juice
  • Pinch of sugar
  • 1 tablespoon chopped cilantro
Directions
  1. Combine all ingredients in a mixing bowl and serve immediately as a side dish.

 
Kachu Paku Cobis

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Serves: 4

Kachu (raw) Paku (cooked) Cobis (cabbage) - Stir fired cabbage
Ingredients
  • Quarter of cabbage, thinly sliced
  • 1 jalapeno or serrano chili, halved
  • 10 to 12 curry leaves
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • ⅛ teaspoon asafetida
  • ¼ teaspoon turmeric
  • ½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon salt or to taste
  • 2 tablespoons chopped cilantro
Directions
  1. Heat oil in a medium sauté pan on medium high heat until shimmering, 2 to 3 minutes. Add mustard seeds and let them sizzle. Add asafetida and turmeric. Add chili, curry leaves and sauté for 30 to 40 seconds.
  2. Add cabbage and sauté it for 1 to 2 minutes. Season with salt and stir. Let cabbage cook for two more minutes. Add dhana-jeeru and let cabbage cook for a minute. Off heat add cilantro and stir. Serve immediately as a side dish.

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