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MINI KHAMAGKAKDI BITES - Foodhall India

MINI KHAMAGKAKDI BITES

INGREDIENTS :


  • Cucumbers, 2
  • Cucumber, 2, peeled and chopped
  • Fresh coconut, ½ cup, grated
  • Coriander Leaves, ¼ cup, chopped
  • Roasted Peanuts, 3 tbsps, crushed
  • Hung Curd, ¼ cup
  • Salt, to taste

For tempering:

  • Oil, 1 tsp
  • Mustard seeds , 1 tsp
  • Asafoetida, 1/4 tsp
  • Green chilly, 1, finely chopped
  • Curry leaves, 1 tbsp, roughly chopped

METHOD :

  1. Cut the cucumber into 1 inch thick slices. Use a small melon baller or teaspoon to scoop a well out.
  2. To begin making the KhamangKakdi,combine the chopped cucumber, coconut, coriander leaves, salt and peanuts.
  3. Now add in the yogurt and mix it again so that the cucumber is well coated with the yogurt. Set it aside.
  4. Heat oil in a pan and add mustard seeds and asafoetida.
  5. Once it crackles, add green chillies, curry leaves and saute for a few seconds. Add this tempering to the KhamangKakdi and mix well.
  6. Use a spoon to place this mixture into the cucumber cups. Garnish and serve. OR Blend the khamangkakdi mixture until smooth.
  7. Pipe it into cucumber cups. Top with curry leaf and tempering, serve immediately.

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