1 thin and firm lauki (bottle gourd)
1 tbsp minced garlic
Olive oil- as per requirement
Sea salt and regular salt and pepper-
1 cup sprouted moong
½ cup finely chopped onions
½ cup finely chopped tomatoes
2 tbsps finely chopped coriander
1 tbsp finely chopped mint.
2 tsp jeera powder
1 tsp amchur powder
1 tsp chat masala
2 tsp lemon
Peel the lauki, cut into 3cm thick
Boil water in pot and cook the lauki
cylinders in it for 10 to 15 minutes or till tender
Remove once done, let it get slightly
cooled, scoop out the centre and add it to a bowl.
Now make a marinade with olive oil,
chopped garlic, Sea salt, crushed black pepper and apply on the
boiled scooped lauki cylinders. Place them on the oven tray and roast
for 12 to 15 minutes in a preheated oven at 180 degree
Let them roast till they get a nice
golden colour. Once done remove from the oven and keep aside.
Simultaneously, boil the sprouted moong
in the same water that was used for boiling the lauki cylinders. In
about 2 minutes they should be done. Add them to the bowl in which
the scooped out lauki was added.
Now add the chopped onions, tomatoes,
coriander, mint, and season with jeera powder, amchur powder, chat
masala, and salt and lemon juice. Mix well.
With the help of a spoon, fill this
salad mixture in the scooped roasted lauki.
Garnish with a coriander leaf. Serve