Curry Leaf and Coconut Tomato #sikandalouscuisine 
Recipe Courtsey Chef Abhishek Gupta 

I’ve tweaked the recipe a bit and hence written it in my words. 
2 cups Tomatoes cubed

1/4 cup onions finely chopped

1/4 cup grated coconut

1/4 cup chopped coriander/ mint / wood sorrel 
My addition 

2 green chillies chopped

2 tbsp raw mango finely chopped

2 tbsp celery finely chopped 
Dressing 

1 1/2 tbsp EVOO

1 1/2 tbsp white wine vinegar ( I used Apple cider)

black pepper and salt to taste
Tempering

1 tsp mustard oil

1/2 tsp cumin

1/2 tsp mustard seeds

Handful of curry leaves 
•Whip up the ingredients of the dressing in a bowl and mix in the onions. 

•In a large bowl drop in the tomatoes, raw mangoes, celery and green chillies and toss to mix them. 

•Pour the dressing over it. 

•Mix. 

•Chill in the fridge. 

•Just before serving top up the salad with the tempering , grated coconut and coriander. 

A refreshing delicious salad. Awesome.

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