3 cups beerakayi (ridge gourd), chopped
1/4 cup roasted sprouted seed mix
1 tbsp oil,
1/8 tsp turmeric
salt, to taste
Poppu:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
4-7 curry leaves
1-2 dry red chilli (non-sathvik, optional)
In a pan on medium heat, put the oil and when hot enough, add all the poppu ingredients except curry leaves. When the mustard seeds start popping, add the curry leaves and then chopped beerakayi (make sure you scrape the ridges before being chopped), salt and turmeric. When the beerakayi is cooked through, add the grounded sprouted seed mix and Enjoy!
Option 1: Replace the roasted seed mix with any roasted nuts, by itself or in combination.
Option 2: Replace the seed mix with 1/2 cup milk and let it curdle when added to kura.