Lauki and sprout salad for sweltering lockdown days

Amrita Raichand has not only been a successful model/ actor but is now also one of the most sought-after chefs. Having endorsed more than 100 brands, her cookery show "Mummy ka Magic" is one of the longest-running and award-winning shows on FoodFood!

Adding another feather to her cap is her recent TEDx Talk she speaks about what is wrong with the "Child Food Equation." An advocate of "Healthy is not boring", she shares a salad recipe to try during these sweltering lockdown days.

Ingredients
1 thin and firm lauki (bottle gourd)
1 tbsp minced garlic
Olive oil- as per requirement
Sea salt and regular salt and pepper- to taste
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

Preparation
Peel the lauki, cut into 3cm thick cylinders.
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 immediately.