Photo credit: Pooja Hanabaratti
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