Gujarati Ondhwho
- 300g plain yoghurt
- 300g cold cooked rice or kichree
- 350 coarse semolina
- 4 tbsp chickpea flour
- 1 small globe courgette (about 600g)
- 2 cloves of garlic
- 1 inch stick of ginger
- 1 small lemon – zest and juice
- 2 tsp salt
- 2 tsp red chilli flakes
- handful fresh coriander
- 350ml warm water
- 2 tsp Eno fruit salts – you can buy this in most Indian grocers or the chemist!
- 5-6 tbsp white sesame seeds
For the vaghar (temper mix)
- 2 tbsp sunflower or vegetable oil
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 2 small red chillies
- 10 small curry leaves
- 2-3 small sticks of cinnamon
- 2 -3 cloves
- 2 -3 black peppercorns
To make it
- Preheat the oven to 200C.
- Line a roasting pan with some greaseproof paper – the one I use is about 12 x 8 inches.
- Grate the courgette into a large mixing bowl.
- Chop the coriander coarsely and add this too.
- Add the chilli flakes, lemon zest, lemon juice, yoghurt, boiled rice or kichree, semolina, chickpea flour and salt.
- Give it a good mix to combine all the ingredients and then grate in the garlic and ginger.
- Add the water and mix until everything is well combined.
- Now make the vaghar or temper mix – heat the oil in a small frying pan and add a few mustard seeds. When they start to fizzle and pop, add all the other vaghar ingredients and let them also fizzle and pop for a few seconds to release the flavours and then pour into your mixture.
- Stir through and then add the eno fruit salts. You will see this starts to fizzle which is good. It will help the mixture to rise.
- Pour the mixture into the lined roasting tin and then sprinkle over the sesame seeds so you have an even topping.
- Bake for about 1 and half hours until the top is golden brown. You want nice dark brown edges as these are the best bits!