Page 6 - AY
P. 6
For The Love Of Food
Ingredients:
• 1cup rice • 3 tsp oil • 1 tsp ginger-garlic-
Handvo is a traditional green chilli paste
Gujarati farsan, which • 1/2 cup toovar • A pinch of baking soda
is a nutritious meal in dal(arhar dal) • 1 1/2 tsp sugar • Salt to taste
its own right when • 1/2 tsp mustard seeds
served with green • 1 tbsp urad dal • 1/4 tsp red chilli
chutney and tomato • 1/4 cup sour curd powder • 1/2 tsp sesame seeds
ketchup. Every Gujarati
household has their • 3/4 cup grated bottle • 1/4 tsp turmeric • 2 pinch asafoetida
own way of making gourd (lauki) powder
Handvo and here I
have shared my
version.
Method:
Handvo is made with • Clean, wash and soak the dals • Heat the remaining 2 tsp oil in • Cool slightly and cut into
grated bottle gourd but and rice together in enough a nonstick kadhaai and add square pieces.
you can use any
veggies that you like. water for 5 to 6 hours. After the mustard seeds, sesame • Repeat the steps 5 to 10 to
that drain and keep aside. seeds and asafoetida and make one more Handvo.
• Blend the dals and rice in a sauté on a medium flame for • Serve with green chutney,
mixer to a smooth mixture a few seconds. tomato catch up or tea.
using 1/4 cup of water. • Pour half the batter evenly to For baked Handvo:
• Transfer the mixture into a make • Simply pour the entire batter
bowl and add sour curd, mix • a thick layer. into a greased baking tray and
well, cover and keep aside to • Cover with a lid and cook on a bake in a
ferment overnight. slow flame for 10 to 15 mins • pre heated oven at 200
• In fermented mixture add or till the base turns golden degree C
bottle gourd, 1 tsp oil, baking brown in color. • for 30 to 35 mins or till the
soda, sugar, chili powder, • Lift the Handvo gently using a crust is golden brown in
turmeric powder, salt, ginger- large flat spoon and turn it color.
garlic-green chili paste and over the other side. For serving:
Bhoomika Thakor mix well. • Cover & cook on a slow flame • Green chutney, tomato
for another 8 to 10 mins. ketchup, tea.
