Kumbi Ka Soonf Salat
Mushroom and Fennel Salad
Pat Chapman's Curry Club Indian Vegetarian Cookbook
Salads in India are infrequently encountered. They simply are not part of the indian culinary tradition. However, spicy salads make excellent starters and they are delicious. I encountered this combination at the magnificent Oberoi Grand Hotel in Calcutta. No cooking is required, just a short marination.
Serves
4
Ingredient
8-10 oz (225-300 g) small white button mushrooms
1 bulb fresh fennel
4 stalks celery
1 clove garlic, finely chopped
1/2 inch (11/2 cm) cube fresh ginger, finely chopped
4 tablespoons walnut or hazelnut oil
1 teaspoon Garam Masala
1 teaspoon panch phoran
aromatic salt to taste
Garnish
lettuce leaves
fresh lemon or Lime Juice
sprigs of fresh coriander or parsley
Method
Wash the vegetables. Keep the mushrooms whole and coarsely chop the fennel and the celery.
Mix all the ingredients in a salad bowl and allow to marinate for about 2 hours in the refrigerator.
Serve cold, of course, on a nest of lettuce leaves. Sprinkle over the lemon or lime juice and garnish with the fresh coriander or parsley. This salad goes well with fresh hot chapattis.
Find this recipe in Pat Chapman's Curry Club Indian Vegetarian Cookbook
