Handvo
Handvo is a vegetable cake originating from Gujarat, India. It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. Sometimes crushed peanuts are also added.
Ingredients
- 2 cups Handvo flour OR 1 cup rice flour and 1/2 cup gram flour and 1/2 cup semolina
- 250 grams yoghurt
- 1 teaspoon crushed green chillies
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 6 curry leaves (limbdo)
- 1 teaspoon sugar
- 1 tablespoon chopped coriander leaves
- Salt to taste
- Lemon juice to taste
- 1/2 cup oil
- 1 small carrot, grated
- 1 onion, finely chopped
- 1 small potato, grated (optional)
- 1 tablespoon peas
- 1-2 tablespoon shredded white cabbage
- 2 tablespoons Eno Fruit Salt
- 2 tablespoons sesame seeds
Instructions
- Mix together hondwo flour (or rice flour, gram flour and semolina) and salt in a large bowl
- Add the yoghurt and some hot water to form a thick paste and leave to stand for about 2 hours (or overnight if possible)
- Now add all the remaining ingredients except Eno, cumin seeds, sesame seeds, mustard seeds, curry leaves and oil. Mix thoroughly
- Heat the oil in a small saucepan. Add the cumin seeds, mustard seeds, and curry leaves
- As they pop remove from heat and pour over the hondwo mixture
- Add the Eno and mix thoroughly
- Pour the mixture into a well-greased tin and bake in an oven at 190°C (Gas Mark 5 or 375°F) for about half an hour
- After 10 minutes of baking sprinkle sesame seeds on top and return to oven
- Check with a cocktail stick to see if the hondwo is cooked
- Serve with red garlic chutney