Burmese Salad

It’s been quite a while since I last posted. That’s because of the unbearable heat wave that North India has been experiencing. The temperature has been constantly above 45oC and the heat saps your energy. Combined with the coal crisis in the country, electricity has become a luxury. My energy is at more normal levels today since it is quite cloudy.
A few weeks ago, I experimented with a salad from a neighbouring country rather than go further afield to Spain, Mexico, Greece… And boy, was it a tasty salad. The ingredients are simple enough and should be readily available in most kitchens. So, there is absolutely no reason why you should wait to try this salad. Go ahead!

Burmese Salad

3 medium sized tomatoes, cut into chunks
1 shallot, sliced thin
4 pods garlic, peeled
3 green chilis, roughly chopped
15 gms roasted peanuts, crushed
2 kafir lime leaves, sliced really thin like hair
2 tbsp coriander leaves, chopped
1/2 tbsp roasted chickpea flour
50 gms firm tofu, cubed
Salt to taste
Put the garlic and chilis in a blender and pulse a couple of times (you should get a chunky mix rather than a paste)
Heat a wok and add this chunky mix
Roast till it turns golden brown
Remove from wok and set aside to cool
Wait for the wok to cool
Place the wok on the flame and add the chickpea flour
Add tomatoes, kafir lime leaves, coriander leaves and shallot
Mix well
Stick this into the refrigerator
Before serving, add salt, crushed peanuts, chili-garlic blend and tofu
Serve chilled

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