Peanut Masala

Chop (not too fine) the following:

·      1 medium cucumber (unpeeled) (English cucumber is the best – less moisture)

·      4 Roma tomatoes (seeded)

·      Small bunch of cilantro

·      1 medium sized sweet onion

·      2 or 3 Thai chilies (don’t substitute another type of chili) – most people can handle this level of heat. (Chop these very fine) (Like it hotter? – use more chilies – I use 6 –8 depending on size)

Add:

·      2 – 3 heaping tablespoons chat masala (Brand = MDH or Sakthi)

·      Juice from 1/2 fresh lime

·      12 oz. can Spanish peanuts (salted with skins on)

Mix all ingredients and serve immediately – it does not keep well (the peanuts get soggy)

Plan ahead option:

Cut and mix all the vegetables and lime (can be done the day before) – refrigerate.

Just before serving drain of any excess moisture in the fresh ingredients – mix in the masala spice mix and peanuts. (I put the spice mix in the can with the peanuts and shake it up really well – then add to the fresh ingredients)

Notes:

 You can vary the “heat’ by adding more or less of the Thai chilies - if you choose to use dried Thai chilies (a great option) – put them in the can of peanuts with the spice and shake the mixture up well  before mixing in with the fresh vegetables.

 The brand of Chat Masala spice is important – the taste varies greatly between brands. I get the MDH brand (first choice) at Uijamaya in Beaverton. I get the Sakthi brand at Sridhar’s India Imports in Tigard (at hall & Hwy 99).