Bengali Style Vegetable Salad with Tangy Mustard Dressing

1.In a large mixing bowl, combine the diced cucumber, tomatoes, carrots, bell peppers, and boiled potatoes.

2.Add the chopped coriander leaves and green chilies to the bowl.

3.In a separate small bowl, whisk together the mustard oil, lemon juice, roasted cumin powder, sugar, salt, and black pepper until well combined to create the dressing.

4.Pour the dressing over the mixed vegetables and toss gently to coat all the ingredients evenly.

5.Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.

6.Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.