Gujarati Peanut Cucumber Salad
Jain-friendly Gujarati kakdi sambharo with warm mustard-seed tadka, crushed roasted peanuts, lemon, and a pinch of sugar. An Indian cucumber salad ready in about 15 minutes. No onion, no garlic.
Equipment
- Wide nonstick skillet or kadhai
- Mixing bowl
Ingredients
Salad
- 2 medium cucumbers about 300g, peeled if needed and diced
- ⅓ cup roasted peanuts mostly crushed, a few whole for garnish
- 2 tbsp coriander leaves chopped
- 1 tbsp lemon juice or to taste
- ½ tsp sugar balances the lemon
- salt to taste
Tadka
- 1 tbsp peanut oil or any neutral oil
- ½ tsp mustard seeds
- 1 pinch hing asafoetida; use Jain hing if needed
- 1 green chilli finely chopped, adjust to taste
- ¼ tsp turmeric
Instructions
Prep
- Dice the cucumbers into small, even cubes (about 1 cm). Do not grate. If using English cucumbers, scoop out the watery seed core first.
- Coarsely crush most of the roasted peanuts. Keep about 1 tablespoon whole for garnish.
Make the sambharo
- Heat the oil in a wide pan over medium heat. Add mustard seeds and cook until they pop, about 20 seconds.
- Add hing and green chilli. Stir for 5 to 8 seconds until fragrant.
- Add the diced cucumber, turmeric, and salt. Toss for 2 to 3 minutes until the cucumber is hot and glossy but still crisp. Do not cook until soft.
Finish and serve
- Turn off the heat. Add lemon juice, sugar, crushed peanuts, and coriander. Toss well. Taste and adjust salt or lemon.
- Transfer to a serving bowl. Top with the whole peanuts. Serve warm or at room temperature.
Notes
Jain note: This recipe skips onion, garlic, ginger, and root vegetables. Use Jain hing compounded with rice flour.
Texture: Dice, do not grate. Cook only 2 to 3 minutes so the cucumber keeps its crunch.
Vs koshimbir: This is a Gujarati pan-cooked sambharo. Maharashtrian koshimbir stays raw and uses a curry-leaf tadka poured over the top.
Make-ahead: Prep cucumber and peanuts ahead. Cook and dress just before serving. Best within 1 hour.
Mild version: Skip green chilli and add a pinch of chaat masala.
Yogurt variation: Fold in 2 tablespoons thick yogurt off the heat for a creamier side.
Storage: Best eaten fresh. Refrigerate leftovers in an airtight container up to 1 day; texture softens.
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