Crunchy salads add a great contrasting texture to the dal or curries that we cook on a regular basis. At this point, you do not want a salad that has requires a lot of cutting and prep. A swish of oil, some easy-to-cook-vegetables and and a dash of lemon make this ‘Zucchini and Capsicum Salad’ a great choice. Having eaten Maharashtrian food quite a few times, I tossed in the peanuts to give it a koshimbir effect and the gamble paid off. This salad goes extremely well as a side with rotis. If you like cold salads, refrigerate and eat it the next day for breakfast as a topping on bruschetta!
Recipe Details :
Serves: 4 pax
Time: 20 mins
- 1 zucchini, diced
- 1 capsicum, diced
- 1 small onion, finely chopped
- 2 tbsp peanuts, skin removed
- 1 tsp mustard seeds
- 1 tsp oil
- 1 clove garlic, finely chopped
- 1 green chilli, finely chopped
- 1 tsp ginger, finely grated
- 1/4 cup coriander, finely chopped
- Salt to taste
- 1 tbsp lime/lemon juice (optional)
Zucchini and capsicum salad
- Take oil in a pan and heat it on medium flame. Add mustard seeds to it and wait till they splutter.
- Reduce the flame, add in the peanuts and saute for around a minute.
- Then add in the chopped onion, ginger and garlic. Cook until the onion turns translucent.
- Next add in the zucchini and green chilli and mix well. Cook it for 5 mins without a lid.
- Add the diced capsicum and salt and mix well. Let the capsicum cook for another 2 mins. Their crunch should be retained, so do not make them too soft.
- Switch off the flame. Sprinkle the salad with lime juice and garnish with coriander. Serve hot with rotis as a side. If you make it in more quantity, this can substitute a sabzi too.
- If you don’t like large pieces of peanut in the salad, toast them separately and then break them up in a mortar and pestle / grinder. Sprinkle them on top of the salad before serving.
- Don’t overcook the vegetables. You want them to have a crunch.
For its health benefits and the array of dishes it can blend into, radishes have always caught my attention. Since it is low in calories and high in nutrients, radish forms a good salad component. This is a crisp and spicy cooked salad which goes amazingly with daal & rice or rotis. The unusual combination in this salad turned out to be the ground walnut toppings which added the nice crunch to the whole dish. This recipe is definitely featuring on my repeat list.
Recipe for Stir Fried Radish Salad with Walnuts / Mooli Salad
Serves : 2-3
Radish, chilli and ginger at prep time
- 2 cups grated radish
- 4-5 chopped green chillies
- 2 tsp of freshly grated ginger
- 2 tsp crushed walnuts
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 2 tbsp oil
- 2 tbsp of freshly chopped coriander
- 1 tsp of lemon juice (optional)
Stir fried radish with walnuts
- Peel the radish and grate it with a thick grater (as shown in pic)
- Heat oil in pan and add asafoetida and cumin seeds. I used olive oil for preparing this dish.
- When the cumin seeds splutter, add freshly chopped green chillies and grated radish.
- Stir fry these ingredients for 3 mins on a high flame.
- The radish by nature will release moisture as it cooks. Keep stirring till all the moisture is removed. At this stage, add salt and grated ginger. Stir fry for another 3 mins.
- Move the cooked radish into a bowl and let it cool down slightly.
- Add chopped coriander, crushed walnuts and lemon juice (optional) at the end. This can be served hot or cold.
- Keep continuously stirring the radish in the initial stage.
- If you do not prefer higher spice levels or the radish has an inherent strong spicy taste, then reduce the chillies and/or ginger
- Make sure your walnuts have not expired since most of the times they would have just been lying around for ages.
- The easiest way to make crushed walnuts is to pulse them (2 – 3 times) in a mixer