Farali Handvo

Jyoti Khadawala with her Farali Handvo (below). Pic/Emmanual Kharbari
Jyoti Khadawala with her Farali Handvo (inset). Pic/Emmanual Kharbari

Ingredients
>> 1 cup rajgira/buckwheat flour
>> 1 cup samo/moriya flour (jungle rice)
z 1 cup sabudana
>> 1 cup singoda (water chest-nut) flour
>> 1 cup yogurt
>> 1 tsp green chilli and ginger paste
>> 1/2 tsp cumin seeds
>> 1/2 tsp mustard seeds
>> 1 1/2 tsp sesame seeds
>> 1/4 tsp asafoetida
>> 1 potato, boiled
>> 1/4 bottle gourd, boiled
>> Salt to taste

Method
>> Mix the flours and soak the mixture in yogurt for three to four hours
>> Add the potatoes, gourd, ginger, green chillies, and salt. Mix well and cover and keep aside for an hour
>> In a non-stick pan, add a spoon of oil, cumin and mustard seeds. Add sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously
>> Pour the batter into the pan and spread it evenly to make a thick layer. Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp
>> Lift the handvo gently using two flat spoons and turn it over to the other side
>> Cover and cook on a slow flame for another 7 to 8 minutes or till it turns golden brown in colour. Cool slightly and cut into pieces

Farali Undhiyo

Farali Undhiyo
Neeta Suchak with her home-made Farali Undhiyo (inset). PIC/KAUSHIK THANEKAR

Ingredients
>> 200 gm potatoes
>> 100 gm sakariya (sweet potatoes)
>> 100 gm kand (purple yam)
>> 60 gm rajgira flour
>> Coriander and fresh grated coconut
>> 100 gm curd
>> 100 gm suran (yam)
>> Green chilli paste
>> 1/2 cup green sorrel (khati bhaji)
>> Ginger paste
>> Oil
>> Salt to taste

Method
>> Take rajgira flour and add salt, khati bhaji and water. Make a dough out of it. Make small squares and deep fry them. Keep them aside
>> In hot oil, add chilly-ginger paste and cook till it’s slightly brown. Add pieces of potatoes, sweet potatoes, yam and purple yam and cover the lid for few minutes
>> Remove the lid, add curd, salt and water. Add coriander and coconut and rajgira squares. Allow it to cook in the spices
>> When all the vegetables are cooked, garnish it with coconut and coriander