Ingredients:
2 big ripe mangoes, peeled, pitted and cut into 1 inch cubes
1/2 English cucumber, cut lengthwise into quarters and chopped into half inch pieces
1/2 medium red onion, peeled and chopped
8 to 10 radishes, cut into half inch pieces or in half
1 redchile, seeded and minced
3 tbsp vegetable oil
8 to 10 fresh or frozen curry leaves
1/2 tsp cumin seeds
2 tbsp lime juice
1 tsp salt or to taste
2 to 3 tbsp fresh coriander leaves, roughly chopped
2 to 3 tbsp fresh mint leaves, roughly chopped
2 tbsp unsalted peanuts, toasted and chopped
Directions:
1. Chop the mangoes, cucumbers, red onion, radishes and chiles
2. Heat the oil in a tiny frying pan over medium-high heat. When the oil is hot, toss in the curry leaves and cumin seeds. Let cook for about 30 seconds.
3. Cool for a moment, then stir in the lime juice and pour over the chopped salad.
4. Toss, taste for salt and adjust flavour as required.
5. Garnish the salad with the fresh chopped coriander, mint and peanuts.
