📝 About This Recipe
A cornerstone of the Bene Israel community in Maharashtra, this Koshimbir is a refreshing, crunchy salad that perfectly balances the heat of Indian spices with the freshness of garden vegetables. It features a unique 'tadka' (tempering) of mustard seeds and curry leaves, a technique that distinguishes this Jewish-Indian preparation from standard chopped salads. Bright, citrusy, and naturally pareve, it is the ultimate cooling accompaniment to a rich Shabbat curry or a festive Biryani.
🥗 Ingredients
The Fresh Base
- 2 cups English Cucumber (peeled and finely diced)
- 1.5 cups Roma Tomatoes (seeded and finely diced)
- 1 cup Red Onion (finely chopped)
- 1/2 cup Fresh Cilantro (stems removed, finely chopped)
- 1/4 cup Roasted Peanuts (unsalted, coarsely crushed)
- 1/4 cup Fresh Pomegranate Arils (for a burst of sweetness and color)
The Seasoning
- 1-2 pieces Green Chilies (Serrano or Thai bird's eye, minced (de-seed for less heat))
- 2 tablespoons Lemon Juice (freshly squeezed)
- 3/4 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Sugar (to balance the acidity)
The Tempering (Tadka)
- 1 tablespoon Vegetable Oil (neutral oil like canola or sunflower)
- 1 teaspoon Brown Mustard Seeds
- 1/2 teaspoon Cumin Seeds
- 1 pinch Asafoetida (Hing) (ensure it is a gluten-free variety if necessary)
- 6-8 pieces Fresh Curry Leaves (torn slightly to release oils)
👨🍳 Instructions
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1
Begin by prepping your vegetables. Ensure the cucumber, tomatoes, and onions are diced to a uniform size (about 1/4 inch) to ensure a perfect crunch in every bite.
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2
Place the diced cucumber in a fine-mesh sieve and sprinkle with a pinch of salt. Let it sit for 5 minutes, then gently pat dry with a paper towel to prevent the salad from becoming watery.
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3
In a large glass mixing bowl, combine the cucumber, tomatoes, red onion, and minced green chilies. Toss gently to mix.
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4
Add the finely chopped cilantro and the pomegranate arils to the bowl. The pomegranate adds a traditional touch favored in Indian-Jewish households.
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5
In a small ramekin, whisk together the lemon juice, salt, and sugar until the sugar has mostly dissolved. Pour this over the vegetables and toss thoroughly.
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6
Heat the vegetable oil in a small tempering pan or 'tadka' ladle over medium-high heat. To test the heat, drop in one mustard seed; if it pops instantly, the oil is ready.
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7
Add the mustard seeds to the hot oil. Once they begin to crackle and dance, add the cumin seeds and the pinch of asafoetida.
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8
Carefully add the curry leaves to the oil. They will crackle and pop loudly, so stand back slightly. Fry for just 5-10 seconds until they turn crisp but stay green.
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9
Immediately pour the hot tempered oil and spices directly over the salad. You should hear a satisfying sizzle as the hot oil hits the vegetables.
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10
Toss the salad one final time to distribute the aromatic oil and spices evenly.
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11
Just before serving, fold in the crushed roasted peanuts. This ensures they stay crunchy and don't soften from the moisture of the vegetables.
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12
Taste and adjust seasoning, adding a touch more lemon or salt if desired. Serve immediately at room temperature or slightly chilled.
💡 Chef's Tips
Always seed your tomatoes; the watery pulp will dilute the flavors and make the salad soggy. If you don't have fresh curry leaves, do not substitute with dried; simply omit them and increase the cilantro slightly. For the most authentic texture, use a mortar and pestle to coarsely crush the peanuts rather than a food processor. Add the salt and dressing only when you are ready to serve, as salt draws out moisture from the vegetables. If you prefer a creamier version, you can stir in 1/2 cup of thick Greek-style kosher yogurt (if serving a dairy meal).
🍽️ Serving Suggestions
Serve alongside a traditional Bene Israel Fish Curry and steamed Basmati rice. Pairs beautifully as a crunchy side to a spicy Lamb or Chicken Biryani. Use it as a refreshing topping for toasted Matzah or pita bread with a spread of hummus. Serve with a chilled glass of Nimbu Pani (Indian lemonade) or a crisp Sauvignon Blanc. Excellent as a light accompaniment to Ethiopian Doro Wat if exploring the Beta Israel culinary connection.