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Ingredients:
For koshimbir (salad)-
2 cucumbers, peeled and chopped,
2 tomatoes, chopped,
1 onion, chopped,
2-3 tbsp roasted groundnuts, coarsely ground,
1 tbsp chopped coriander leaves,
4-5 tbsp curd,
Salt to taste,

For tadka (seasoning)-
1 tsp rai (mustard seeds),
Two pinches of heeng (asafoetida),
7-8 fresh curry leaves,
Oil.

Method:
In a bowl, mix all the ingredients for salad. In a small pan heat oil, put mustard seeds and when they splutter add asafoetida and curry leaves. Put off the flame, mix well and pour into the salad. Mix well and serve.

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