Lately, I have been looking for dishes that are more like one pot meals. You prep, cook on the stove or oven, and end up with nutritious, no frill meals that actually taste super good as leftovers too. This particular dish is inspired by a snack from Gujarat, India, known as Handvo. It is like a giant frittata that can be made in the oven or in a pan on the stovetop. This nutritious version is actually like the eggy version in that it is quite low in carbs, yet the blend of creamy coconut milk, versatile cauliflower and nutty chickpea flour, take it to a whole new taste level. My recipe is a version inspired by the woman who inspired many young Indians to cook, Tarla Dalal. A wedge of this served with some zhoug, cilantro chutney, sriracha, or even ketchup is the perfect anytime snack or light meal.
- One can coconut milk (I used the 403 ml can of Thai kitchen organic coconut milk)
- 6 tbsps chickpea flour.
- 1/2 small cauliflower cut into tiny florets
- 4 green chilies, finely chopped
- 1 inch piece ginger, finely chopped
- 1 small bunch cilantro (coriander leaves) finely chopped
- 1 tsp cumin-coriander powder
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp lemon juice
- 1 tsp salt (adjust to taste)
- 1 tsp mustard seeds
- 1 tbsp oil
1. Preheat oven to 350 degrees F.
2. Mix all the ingredients except for the mustard seeds and oil in a bowl, ensuring there are no clumps of chickpea flour.
3. Transfer the mixture to a greased 8 or 9 inch cake pan
4. Heat the oil and add the mustard seeds. When they crackle, scatter on top of the mixture in the cake pan.
5. Bake for 50-60 minutes till the top is nice and golden brown and the centre appears set.
6. Let cool for 10 minutes and then cut into 12 wedges. Serve hot or cold, as suggested with one of your favorite condiments.
7. This will stay fresh for several days in the fridge, if kept wrapped in foil. When serving, simply toast in a toaster for a few minutes before serving.