serves
8
prep
20 minutes
cook
35 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
It hails from the Gujarati community but is my cheats’ version; no soaking or grinding required, so purists beware. Use any vegetables you have at home and preferably those that are at their best and in season; these are always present in the fridge and freezer but you can also use courgettes, cabbage, spinach, even fresh fenugreek leaves.
Ingredients
- 165 g (1 cup) semolina
- 125 ml plain yoghurt
- 125 ml water
- 40 g frozen peas
- 2 tbsp chopped onions
- 1 small grated carrot
- A handful of frozen or fresh green beans, roughly broken up
- 8 g ginger, peeled and made into a paste
- 1-2 green chillies, finely chopped
- ¼-1 tsp red chilli powder
- ½ tsp turmeric powder
- Salt to taste (season well)
- 2 tbsp + 1 tsp (45 ml) oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp sesame seeds, plus extra to garnish (optional)
- ¾ tsp bicarbonate of soda
- Green chutney to serve, optional
Instructions
1. Preheat the oven to 200°C/400°F and oil a 20-23 cm (8- in) loaf tin.
2. Mix together the semolina, yoghurt, water, vegetables, ginger, chilli, spices and salt. Taste and adjust if necessary.
3. Heat the oil in a small saucepan. Add the seeds and cook for 15-20 seconds or until the mustard seeds have popped and cumin is aromatic. Stir into the batter, which should be of a medium-thick consistency. If not, add a splash of water.
4. Stir in the bicarbonate of soda and leave for 5 minutes. Pour into the tin (you can sprinkle on more sesame seeds here) and bake for 35-40 minutes or until a toothpick comes out clean. Serve with green chutney.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
It hails from the Gujarati community but is my cheats’ version; no soaking or grinding required, so purists beware. Use any vegetables you have at home and preferably those that are at their best and in season; these are always present in the fridge and freezer but you can also use courgettes, cabbage, spinach, even fresh fenugreek leaves.
