Kundru Capsicum Salad with Chironji Dressing

BEST FOR

Lunch
Dinner

Serve: 2-3

Time: 40 mins

“Do not allow your preconceived notion of kundru to get in the way of this delicious
salad. Rated as one of the best salads in the website, this one is a must-try.”

INGREDIENTS

Chironji Dressing

• ½ cup chironji
• 1 cup chopped red pumpkin
• 6 dates, de-seeded
• 3 tablespoons fenugreek leave (dried fenugreek)
• 1 tablespoon lemon juice
• 1 small green chili
• 1 teaspoon rock salt
• ¼ cup water

Salad Base

• 2 cups thinly sliced kundru (Ivy gourd) (circular shape)
• 1 cup small-chopped capsicum
• 1 cup small-chopped tomato
• 1 cup small-chopped cucumber
• 1 cup finely chopped coriander

Topping

• 1 tablespoon black sesame seeds, roasted
• A few fenugreek leaves

Method

1. For the chironji dressing, dry
   roast the chironji in a pan for 5-7
   minutes, until the colour becomes
   slightly dark.
   2. Place all the dressing ingredients,
   along with the roasted chironji
   into a blender and blend until
   smooth.
   3. In a big bowl, combine all the
   salad base ingredients and mix
   well.
   4. Right before serving, add the
   dressing into the same bowl and
   mix once more.
   5. Top with roasted black sesame
   seeds and fenugreek leave and
   serve.