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Recipes of two lip-smacking dishes for Shravan fasters

Byculla resident Jyoti Khadawala and Vile Parle resident Neeta Suchak share recipes of Gujarati handvo and farali undhiyo, which will make you look forward to fasting 

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

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