Garden Fresh Tapas
Photo by Pooja Hanabaratti
Ingredients
- 2 small firm tomatoes, halved
- 8 slices cucumber, each ½” thick
- ¼ tsp cumin seeds (jeera)
- ½ cup mung sprouts (green gram sprouts)
- ¼ tsp unrefined salt
- ⅛ tsp black pepper (kali mirch) powder
- 1 tsp shredded ginger
- 1 tbsp water
- A few drops of lemon juice
- 2 tbsp vegan sour cream, for the filling
- 1 tsp chopped fresh mint and coriander leaves, for the garnish
Method
With a knife, scoop out the seeds of the tomatoes. Do the same with the cucumber.
Heat a pan. Add cumin seeds. Add sprouts, salt, ginger, black pepper and 1 tbsp water. Cook for 2 minutes. Remove from the heat. Cool. Add a few drops of lemon juice and the sour cream. Fill the tomatoes and cucumbers with this filling and garnish with mint and coriander. Serve the tapas in a pretty serving dish. Looks very decorative.
Serves 2 – 3