This recipe serves 2 people

INGREDIENTS:

• 1 teaspoon corn oil or canola oil
• 1 green chili pepper, washed and cut (optional)
• 3 curry leaves (optional)
• 1 cup moth sprouts
• salt to taste
• 1 teaspoon lemon juice
• 2 tablespoons water
• 1/2 teaspoon crushed cumin
• 2 tablespoons coriander leaves, washed and cut into small pieces
• black pepper to taste
• 2 medium-sized cucumbers, washed and cut into round slices

METHOD:

1. Heat oil in a pan over medium-low heat. Fry the green chili and curry leaves for 2-3 seconds. Then, mix in the moth sprouts, salt to taste, and lemon juice. Add in the water and cook for 2-3 minutes, continuously stirring (don’t cover and don’t overcook). Mix in the crushed cumin and coriander leaves and turn off stove. Set to the side (off the stove).
2. Put a little salt and pepper on the cucumber rounds and mix well.
3. Arrange the salad in a dish and garnish with coriander leaves. Serve.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.