Ingredients:

• 1 cup – tender green Cabbage (shredded)
• 1/2 cup – purple Cabbage (shredded)
• 1 – Tomato (finely chopped)
• 1 – Onion (finely chopped)
• 1 tbsp – Coriander leaves (finely chopped)
• 1 cup – Rajma beans (boiled, drained and cooled)
• 1 tbsp – Peanuts (roasted and skinned)
• 1 tsp – sesame seeds (lightly roasted)
• For Dressing:
• 1 – small Tomato (blanched, skinned and finely chopped)
• 1 – small red Capsicum (charred, skinned and finely chopped)
• 1 – fresh whole Red Chilli (finely chopped)
• 1 flake – Garlic (finely chopped or grated)
• 1/2 tsp – carom seeds (ajwain)
• 1/2 tsp – cumin powder
• 1/2 tsp – mustard paste
• 1/2 tsp – Tomato ketchup
• 1/2 tsp – Lemon juice
• 1/2 tsp – powdered Sugar
• 1 tsp – Olive oil
• salt to taste

Method:

1. To char capsicum, prick with a fork at base. Hold capsicum over open flame till skin chars.
2. Put in a polythene bag, allow to sweat.
3. Rub off charred skin, chop finely.
4. To Blanch Tomato:
5. Bring to boil plenty of water, add tomato
6. Cover and keep for 10 minutes or until skin has burst and softened.
7. Peel off skin, chop finely.
8. To Proceed:
9. Mix all ingredients for dressing very well with a fork.
10. Sprinkle a little salt on both cabbages, and keep separately for 15 minutes.
11. Press out excess liquid, transfer to a salad bowl.
12. Add all other ingredients.
13. Pour dressing over salad contents.
14. Chill till required. Toss well before serving.

Recipe courtesy of Saroj Kering