Cooking time: 60 Minutes: Serves 6
Ingredients:
2 cups Ondhvo Flour (Available in most Indian Stores)
1¼ cup yoghurt
⅛ cup Water
½ tsp Turmeric Powder
1 tbsp Sugar
½ tsp Salt
For Ondhvo:
2 cup Dudhi Shredded (Bottle Gourd)
1 Carrot Shredded
½ cup Coriander Leaves Chopped
2 Medium Onions Finely Chopped
5 Spring Onions Finely Chopped
2½ tbsp Ginger Paste
1 tbsp Green Chilli Paste
1⅓ cup Oil
3 tbsp Butter
1 Dry Red Chilli
¼ tsp Fenugreek Seeds
1 tsp Mustard Seeds
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
4 tbsp Sesame Seeds
1 tsp Red Chilli Powder
½ tsp Turmeric Powder
½ tsp Coriander-Cumin Powder (Dhana Jiru)
2 tbsp Sugar
1½ tsp Salt
2 tsp Eno Fruit Salts
Method:
In a big pan, mix the flour, yoghurt, ¼ tsp turmeric powder, 1 tbsp sugar, ½ tsp salt and water. Leave the batter overnight at room temperature.
Next day add 1 cup of oil, the shredded dudhi and carrots and chopped coriander leaves to the batter, mix well and keep aside.
In a 12 inch Non-Stick Large Square Cake Tin, lightly butter the whole tin and sprinkle some sesame seeds alway round and keep aside.
Heat fan oven on 180, gas mark 5 to 200°C
While the oven is getting hot, heat ⅓ cup of oil and butter in a pan over medium flame, add the dry chilli, fenugreek seeds, mustard seeds, cumin seeds, 2 tbsp sesame seeds.
Allow it to crackle, add the asafoetida,, onions, spring onions, ginger paste, green chilli paste, red chilli powder, ¼ tsp turmeric powder, coriander-cumin powder, 1 tbsp sugar and 1 tsp salt.
Cook for 5 minutes, stirring occasionally and pour in the batter, mix the batter well, taste if you need to adjust as necessary keep it thick and not to a runny consistency.
Now add the Eno fruit salts and mix well, pour it in the tin, add few drops of oil on the top, and sprinkle the remaining sesame seeds.
Put it in the oven for an hour, rotate the tray halfway and should come out brown on the top, test with a knife or skewer inserted in centre comes out clean.
Serve warm with lasan ni chutney or green chutney and chai!
