Quick Zucchini Handvo

I’ll keep it real with you guys- I never really liked Handvo. If you follow along you know I’m not a HUGE fan of gujarati food and the few dishes I do like, I’m very particular about. When I got married and tried my mother in law’s handvo- that was the first time I thought, “ok..this aint so bad!” To my surprise, I came to find out that she didn’t even make hers from scratch! I always thought Handvo was too fussy (all the soaking of different lentils etc) so I never attempted it. However this semi- home made version is awesome especially because you don’t have to buy a bunch of different ingredients that will end up collecting dust in your pantry.

This handvo is soft and fluffy on the inside- nice and crisp on the outside and it is savory with the right amount of tang ! My MIL uses indian doodhi (bottle gourd) but I didn’t feel like making the 20 minute hike to Patel Brothers so I decided to use zucchini. This not only adds a little nutritional value- but it’s what makes the handvo extremely soft as both doodhi and zucchini have high water content. Next time I’m going to try and add some shredded carrot! I think that would be so good (like a savory carrot cake!!)

This handvo can be baked into a a cake pan, muffin pan or just a baking tray like I did! My family eats this hot out of the oven- with milk poured all over it- is that weird? Most people like to have this with some chai for breakfast/brunch! Whatever floats your boat!  Happy Eating 🙂

Note: Talod Handvo mix can be found at your local Indian grocer- I buy mine from Patel Brothers.

Quick Zucchini Handvo

Prep

Cook

Total

Yield 4-6 Servings

Ingredients

  • 1 Package Talod Instant Handvo Mix
  • 2 tbsp finely minced garlic
  • 1 tbsp finely grated/minced ginger
  • 1 zucchini, peeled and grated
  • 1/2 cup yogurt, whole milk
  • 3 1/2 cups water
  • 1 tsp red chili powder
  • 1 serrano chili, finely minced 

Tempering:

  • 2-3 tbsp oil
  • 1.5 tsp mustard seeds
  • 1.5 tsp sesame seeds
  • 2 dried red chilis
  • pinch of Asafoeteida (hing)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine the Talod mix, garlic, ginger, yogurt, serrano, zucchini, red chili powder and mix well. Add water in batches- stirring after each addition. Add salt to taste.
  3. Pour batter into 9x13 inch oven safe baking pan.
  4. For tempering, heat a small vessel/pot with oil. Once oil is hot add all of the ingredients and let them crackle. Pour the hot tempering evenly over the handvo batter. Use back of a spoon to spread if necessary.
  5. Place handvo in oven and bake for 15-20 minutes or until tooth pick inserted in center comes out clear (start checking at 12-15 minutes). 
  6. For extra crispy handvo- broil on low for few minutes until desired doneness.
  7. Cut handvo into squares and serve with milk or masala chai!

 

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