Cucumber and Green Pepper Salad
from Asha Kumar - Detroit, Michigan,
This is a salad which delights the tastebuds, tingles and leaves
you asking for more.
It is made with tiny slices of cucumber and green pepper (or red
pepper / orange pepper) mixed together with herbs and spices.
You can eat this salad anytime, whenever you feel like it - not
just as a side dish for lunch or dinner.
Cut the peeled cucumbers into thin slices, removing all the seeds.
- 2 medium-sized cucumbers - washed and peeled
- 2 small green peppers - washed and deseeded
- 1/4 tsp cinnamon powder or a small piece of cinnamon
- 1 or 2 cloves
- 5 - 7 groundnuts - whole
- 1/2 tsp black pepper
- 1/2 tsp cumin powder (available in Indian stores)
- 1/8 tsp asafoetida
(generally known as 'Hing' in Indian stores - this dried resin
gives a distinctive flavor to the dish)
- 2 tsp salt
- 1 tsp dried oregano - for garnish
- 2 tsp vegetable oil
Repeat the same with the green peppers.
Mix both with salt well and marinate for about an hour.
Keep a small skillet on heat and put 2 tsp vegetable oil.
When the oil is hot, add cinnamon powder, groundnuts and cloves.
Fry for about 1 minute.
Add black pepper, cumin powder and at the last, add hing.
Remove the fried mixture from heat and pour it on the salad.
Garnish with dried oregano and serve chilled.