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Garden Fresh Tapas

Photo credit: Pooja Hanabaratti


  • 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


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


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