- Servings: 4
- Preparation time: 10 minutes.
- Frying time: 3-4 minutes.
- Total time: 14 minutes.
Very healthy salad recipe, which I often use as a full breakfast or in between snacks, good for office going, housewives and family; preparing the recipe is easy and can be serve with any meal or any occasion as a Salad. Enjoy the delicious Salad with nutritious ingredients.
The flavourings and cooking technique of this salad is seasoning with curry leaves…
Ingredients:
- Cucumber: 100-150 gm.
- Capsicum: 1 no.
- Fresh coconut: ½ (small)
- Ginger: 1” piece
- Black pepper powder: ½ teaspoon
- Coriander leaf: 20 gm.
- Curry leaves: 5-6 no.
- Olive oil: 1 tablespoon
- Mustard seed: ¼ teaspoon
- Salt: half teaspoon
- Lemon: half
Preparation:
- Grate fresh coconut, keep aside.
- Chop capsicum, cucumber, coriander leaf and ginger, keep aside.
Method:
- Take a wok, heat oil, put mustard seed; sputter for few seconds, add curry leaves and ginger, stir fry on high flame for 30 seconds.
- Add capsicum, cucumber, and grated coconut one by one at 30 seconds interval, and fry on high flame for further 30 seconds; add salt and black pepper, put off the flame.
- Add lemon juice before serving, transfer into serving tray.
- Crunchy ‘Capsicum Cucumber Coconut Salad’ is ready; the taste of this salad is awesome. Go ahead, enjoy the salad.
Capsicum-Cucumber-Coconut Salad by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.