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Preparation
Soak the rice, black gram, Bengal gram, split red gram and green gram dal and grind to make a lentil paste. Now add the curds and salt and leave aside for 6 -7 hours. Mix the ginger, garlic, and green chillies and make paste. Grate the gourd and strain the water from it. Now mix the lentil paste, ginger-garlic-chilli paste, gourd, lemon juice, sugar, 4 tbsp Kriti cooking oil and soda bi-carb and beat thoroughly. Grease a pan and pour the mixture. Bake at 220 deg C till the crust turns brown. Heat 2 tbsp Kriti cooking oil in a pan and add the yellow mustard and sesame seeds. Sprinkle evenly on the cake.
Cut and serve hot with green coriander chutney. |
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