Indian Gujarati Handvo Vegetable Cake

Ingredients

• 1 cup rice
• 1/2 cup split yellow lentils
• 1/2 cup plain yogurt
• 2 cups grated bottle gourd, zucchini, or carrot
• 1 tsp baking soda
• 4 tbsp neutral oil, divided
• 1 tbsp black mustard seeds
• 2 tbsp sesame seeds
• 10 curry leaves
• 1 tbsp freshly grated ginger
• 2 green chilies, minced
• 1 tsp ground turmeric
• 1 tbsp sugar and 2 tbsp lemon juice
• Salt and black pepper

Steps

1. Soak the rice and lentils together in water for 4 hours, then drain and grind them with the yogurt into a coarse batter, slightly gritty rather than perfectly smooth.
2. Cover and leave the batter in a warm place to ferment for 8 to 12 hours, until it smells pleasantly sour and has risen slightly with visible bubbles.
3. That fermentation is not optional. Handvo made from unfermented batter is dense and flat, and the sourness is a defining part of its flavour.
4. Squeeze the grated bottle gourd to remove excess water, then fold them into the batter with the ginger, chilies, turmeric, sugar, lemon juice, and 1 1/2 teaspoons salt.
5. Heat the oven to 375F (190C) and oil a baking dish. Stir the baking soda into the batter and pour it in immediately, since it begins working straight away.
6. For the tempering, heat the remaining oil in a small pan until shimmering, add the mustard seeds, and wait until they pop and crackle.
7. Add the sesame seeds and curry leaves for 15 seconds, standing back as the leaves spit, then pour the whole tempering evenly over the surface of the batter.
8. Bake for 40 to 45 minutes, until deep golden, firm, and a skewer comes out clean. Rest for 10 minutes before cutting into squares.

Allergen note: Contains dairy, sesame and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.