Sorakkai / Lauki Kurma with Sprouted Vendayam (Methi/Fenugreek Seeds) ~ Day 85

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Preparation time: 10 minutes 

+

 Sprouting time for Fenugreek Seeds (3 days)

Cooking time: 20 Minutes

Serves: 4

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Ingredients:

• Sorakkai / Lauki / Bottle Gourd /Opo squash - 1, large, peeled and cut into small cubes
• Sprouted Methi / Fenugreek seeds - 1/2 cup
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Green chili - 2, slit
• Ginger - 1 tbsp, minced
• Curry leaves - few
• Sugar - 2 tsp (optional) to balance out the bitterness of the sprouts
• Oil - 1 tbsp
• Salt - to taste
• Coriander leaves / cilantro - for garnishing

To grind:

• Tomato -1, medium
• Grated coconut - 2 tbsp
• Cashews - 1 tbsp
• Poppy seeds - 1/2 tbsp
• Fennel seeds - 1 tsp
• Green chili - 2
• Cinnamon - 1/2-inch stick
• Cloves - 3
• Green Cardamom - 1

To make sprouts:  Soak 1/2 cup fenugreek seeds in enough water for 8 to 12 hours.  Drain and rinse using a colander. Keep it in the colander, covered with a wet kitchen towel for 3 days, rinsing once a day.  Once sprouted, refrigerate and use as needed.

Method:

1. Soak cashews and poppy seeds in warm water for 10 minutes.
2. Heat oil in a deep skillet / pan.  Splutter mustard and cumin seeds.  Add the green chili, ginger and curry leaves.
3. Add the cubed sorakkai / lauki, sprouts, and turmeric powder.  Add enough water to cover the vegetable and cook until soft, over medium-low heat.
4. Meanwhile, grind all the ingredients in the grind list to a smooth paste.
5. Add the ground paste and salt.  Cook for 5 minutes, over low heat. 
6. Remove from the heat and garnish with coriander leaves.
7. Serve hot with chapati, roti or steamed rice.