Thanks to the new Gujju aunty that comes home to look after my son, we’ve been able to sample a few Gujarathi dishes. And before you ask me, not all dishes are sweet or jaggery based as is the popular notion!
I instantly fell in love with this dish when aunty brought a sample for us and asked her for the recipe. She mentioned that it is baked in an oven.
Handvo can be made using many different vegetables like doodhi(bottle gourd), spinach, methi leaves. The one that I am making here is with methi leaves.
Ingredients : Serves 4-5
Handvo flour – 1 cup or
Soak 1/2 cup rice and a handful each of toor, urad moong and chana dal and grind to an idli batter consistency.
Methi leaves, chopped and cut 1 cup
Yogurt 1/4 cup
Methi/Fenugreek seeds 1 teaspoon
Garlic grated 1-2 cloves
Green chillies 2-3, finely chopped
Cilnatro chopped 1/2 cup
Oil for tempering 2 tablespoons
Mustard seeds 1 teaspoon
Turmeric 1/4 teaspoon
Sesame seeds 1 tablespoon
Mix the handvo flour with yogurt with little water till it reaches a dropping or idli batter consistency. This should be done the previous night of making the handvo.The next day add the methi leaves, cilantro, salt, garlic, chillies and temper with the mustard and fenugreek seeds.
Pour this batter into a greased pan of your choice and bake at 350F in a pre-heated oven for 15-20 mins or until the top layer turns golden brown in color.
With the broiler on, broil for 2-3 mins keeping a close watch so as to not burn the dish.