Hari and I have been largely in stay-at-home mode since March 20th. The rather compulsory quarantine is necessary, but does tend to take it’s toll. To overcome the blues, both of us spend about an hour every day, planning the menu for the following day. That means that I will have to discover/concoct new recipes (it does take a while) and Hari will have to dish them up the next day (also takes a while). But this process has several benefits including keeping us busy and also providing us new and often different/unique tastes every single day. Add to the process planning vegetable shopping (each recipe often requires different vegetables that we did not previously buy, but must now plan for – cherry tomatoes, baby corn…..
Though my friend, Kaanchan Bugga has often talked to me about koshimbirs, I have never given them a try. That changed during this period of lockdown. Now, I cannot wait to try out the next koshimbir recipe!
Credit for this recipe is largely to Ms. Anushka Nikam – all that I have done is to make it WFPB.

Ingredients
1 onion, chopped
1 cucumber, chopped
1 tomato, chopped
1 green chilli, chopped
2 tbsp vegan yogurt
1 tsp date paste
A pinch of salt
A pinch of black pepper powder
Coriander leaves to garnish
Method
Mix all the vegetables together
Add pepper and date paste
Mix gently
At the time of serving, add yogurt and salt
Garnish with coriander leaves
Serve at room temperature
Enjoy!