(Also known as ‘handvo’)
Recipe provided by Ranjanben Chandaria
- 500g handvo flour (ready made – available at Indian grocery shops, made from ground mixed lentils and rice)
- 125 ml fresh lime juice
- 500 ml warm water
- 3 tsp sugar
- 3 tsp salt
- ½ tsp turmeric
- 125 g grated courgette/dudhi
- A handful chopped methi leaves
- A handful chopped coriander
- 2-3 finely chopped green chillies
- 25 g (uncooked weight) rice
- 1 tbsp vegetable oil
- 1 tsp Eno
- Sesame seeds for topping
- 3 tbsp vegetable oil
- 1 onion, finely chopped (optional, leave out if Jain)
- Quarter tsp mustard seeds
- 1 tsp cumin
- 1 tbsp sesame seeds
- Half tsp asafetida (hing)
- In a big pan, make a ‘kheero’ by mixing the handvo flour, sugar, salt, turmeric, lime juice and water.
- Leave the bowl in a warm place for approx 8-10 hours (ie overnight)
- The next day, add the dudhi, methi, coriander, ginger, green chilies, cooked rice and one tablespoon oil to the kheero and mix thoroughly.
- Preheat the oven to 220°C, and grease an oven dish with oil.
- In a separate saucepan, do a vaghar with 3 tablespoons oil, mustard seeds, cumin seeds, sesame seeds and asafetida (hing) and onion (if using).
- Once the vaghar is done, add it to the keero, then add the eno and mix thoroughly.
- Pour the kheero into the greased oven dish, and sprinkle some sesame seeds on top. Cook in a hot oven (220°C) for approximately 30 minutes. Then reduce the heat to 180°C and cook for a further 30 minutes, until browned. Then turn the oven off and leave the odvo inside for a while longer.
- Take it out of the oven, cut into pieces and serve.