Cucumber, Radish And Ivy Gourd Carpaccio Recipe

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Cucumber, Radish And Ivy Gourd Carpaccio
  • Chef: NDTV Food
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Cucumbers, ivy gourd and radish are marinated in a luscious mixture and served with red pepper pesto.

Ingredients of Cucumber, Radish And Ivy Gourd Carpaccio

  • 1 medium sized cucumber
  • 3 ivy gourd/ tindli
  • 1/2 medium white radish
  • The cure:
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tsp vinegar
  • 1 tsp dill
  • 20 gm fennel sliced
  • 1 tsp lemon juice
  • 2 tsp olive oil
  • 2 tsp scallion sliced
  • Red pepper and peanut pesto:
  • 1/2 roasted and peeled red bell pepper
  • 30 gm toasted unsalted peanuts
  • 1/2 tsp ginger chopped
  • 1/2 green chilli chopped
  • 2-3 Tbsp olive oil
  • 1/2 red apple
  • 1 tsp jaggery
  • 1 Tbsp apple cider vinegar
  • 1/3 cup coriander leaves chopped

How to Make Cucumber, Radish And Ivy Gourd Carpaccio

  • 1.Wash and pat dry the cucumbers, tindli/ivy gourd and radish.
  • 2.Slice lengthwise very finely to create long ribbons.
  • For the marinade:
  • 1.Whisk the sugar and salt along with the vinegar, dill, sliced fennel, scallions and lemon juice.
  • 2.Blend in the olive oil.
  • 3.Pour the marinade over the vegetable ribbons and rest in the fridge for an hour or so.
  • 4.Dress the ribbons of veggies on a plate and spoon some red pepper pesto and basil oil.
  • For the red pepper pesto:
  • 1.Put all the ingredients into a blender and blitz into a coarse thick paste.