Make delicious breakfast from bottle gourd - which everyone will like, know the recipe of Handvo

 

Be it children or adults, feeding bottle gourd to them is a very difficult task. Therefore, while making this bottle gourd delicious, today we are going to make a delicious breakfast of bottle gourd, Handvo. This is one of the famous dishes of Gujarat, it is made for breakfast. Apart from being tasty, it is also very beneficial for health. So you too make Handvo with this easy method and enjoy its taste with your family.

Ingredients for Lauki Handvo

Rice Flour – 1/2 cup (70 grams)

Gram Flour – 1/2 cup (55 grams)

Curd – 3/4 cup

Gourd – 250 grams

Salt – 1/2 teaspoon

Red Chilli – 1/4 tsp

Green Chilli – 1 tsp, finely chopped

Ginger – 1 tsp, grated

Turmeric Powder – 1/4 tsp

Green Coriander Leaves – 2 tsp

Oil – 2 tbsp

Cumin Seeds – 1 tsp

Sesame Seeds – 2 tsp

Curry Leaves – 15-20, chopped

Eno Fruit Salt – 1/2 tsp

Peanut Chana Chutney

Peanut – 1/4 cup

Chana – 1/4 cup

Fresh Coconut – 1/4 cup, grated

Coriander Leaves

Ginger – 1/2 inch

Green Chilli - 2

Salt – 1/2 teaspoon

Lemon – 1 tablespoon

Oil – 1 tablespoon

Mustard Seeds – 1/4 tsp

Dry Red Chilli - 2

Curry Leaves - 6-7

Process of making the Batter

Add 1/2 cup rice flour, 1/2 cup gram flour and 3/4 cup fresh curd in a bowl and mix well. Then add water little by little and make a smooth batter. Then peel 250 grams bottle gourd, wash it thoroughly and grate it with a coarse grater.

After grating, add it to the batter and mix well. Then add 1/2 tsp salt, 1/4 tsp red chilli, 1 tsp finely chopped green chilli, 1 tsp grated ginger, 1/4 tsp turmeric powder and 2 tsp green coriander. Mix them well.

Put 2 tablespoons oil in the pan and heat it. Then reduce the flame to very low and add 1 teaspoon cumin, 2 teaspoon white sesame seeds and 15-20 finely chopped curry leaves to the hot oil. Fry them lightly and turn off the flame.

Add half the tadka to the batter and mix it and leave half the tadka in the same pan. Then add 1/2 teaspoon eno fruit salt and mix well. In this way the batter will be ready.

Process of making the Handvo

Spread the tadka in the tempering pan, pour the batter and spread it evenly. Then cover it and cook it on low-medium flame for 15 minutes. After 15 minutes, pour some oil around and over it. Then cover it again and cook for 4 minutes.

After the time is over, turn it over with the help of a plate, add 1 tablespoon oil to the pan and put it back in the pan. Cover it again and cook for 5-6 minutes. After 6 minutes, turn it over with the help of a plate and check whether it is cooked or not. Put it back in the pan, cover it and cook for 5 minutes. When the time is up, it will be cooked and ready. Take it out in a plate and let it cool.

Method of making Peanut Coconut Chutney Process of making Peanut Coconut Chutney

In a mixer jar, add 1/4 cup roasted peeled peanuts, 1/4 cup roasted gram, 1/4 cup grated fresh coconut, some green coriander, 2 green chillies, 1/2 inch ginger, 1/2 tsp salt, 1 large Add spoon lemon juice and 2-3 tablespoons water. Grind them finely, peanut coconut chutney will be ready.

Put 1 tablespoon oil in the tadka pan and heat it. Add 1/4 teaspoon mustard seeds in hot oil and let it crackle. After the mustard crackles, add 2 whole red chillies and 6-7 curry leaves and stir. Switch off the flame and pour the tadka on the chutney and mix.

In this way both handvo and peanut coconut chutney will be ready. Serve them and enjoy their taste.

Suggestions

The batter should be kept slightly thick.

While pouring the oil for frying the handvo, the oil should be less hot and the flame should also be low-medium.

This much breakfast is enough for 2-3 family members.