Singhada Salad

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Serves 4

Water chestnuts mixed with cucumber and roasted peanuts to make this salad. This recipe is from FoodFood TV channel

Recipe

Serves 4 · Prep 10m · Cook 60m

Ingredients

• 12-16 Fresh water chestnuts (singhada) peeled and soaked in water
• 1 medium Cucumber peeled
• 2 Dried red chillies
• 1 tablespoon Roasted peanuts
• to taste Salt
• 1/2 teaspoon Sugar
• Juice of 1 lemon
• 8-10 Fresh coriander leaves
• 5-6 Fresh mint leaves

Method

1. Slice water chestnuts. Halve cucumber, remove seeds and chop roughly.
2. Roughly chop red chillies, remove seeds and place in a grinder jar with peanuts and crush coarsely.
3. Put chestnuts and cucumber into a bowl, add salt, sugar, 1½ tbsps crushed mixture, lemon juice and coriander leaves and mix well. You can use the remaining crushed mixture in other salads.
4. Finely chop mint leaves and add. Mix well and serve chilled.

Equipment

• Juicer, Mixer, Grinder, Blender & Smoothie Maker — Buy