Baked Ratalu Bataka no Handvo

You will need a 9 inch cake pan or any round baking dish.

The Ratalu Layer

Clean and cut the Ratalu in big chunks (large enough so that you can grate them).

Steam it. Once done grate it.

To the grated Ratalu, add salt, 3 teaspoons sugar, 3 teaspoons lemon juice, 2 teaspoons oil.

Using your hands mix it all well.

The Potato Layer

Wash, peel and steam the potatoes.

Grate the potatoes and all salt, sugar, lemon juice, oil in the same measures as in Ratalu layer.

Mix well with hands.

The Veggies layer

Take a pan, add a teaspoon of oil, add cumin seeds and cinnamon.

Once they sizzle, add the minced veggies, salt, 1 teaspoon sugar, 1 teaspoon lemon juice.

Mix well. Turn off the flame.

Once the mix has cooled down add grated paneer or coconut (depending on what you are using) and chopped coriander.

To assemble the Handvo,

Grease the baking pan. A teaspoon or little more oil for greasing will help the bottom layer crisp up well. I remained cautions and hence the Ratalu layer did not brown that well (evident in the picture).

Place the Ratalu mixture and using your palms spread to a uniform layer. Oil your fingers to get a smooth finish/surface.

Now place the cooled vegetable mixture. Spread gently using your palm. Dab lightly to have a tight surface.

For the potato layer, spread the layer on a flat plate and then place it on the vegetable layer and spread it out to the edges.

Even the surface with greased fingers.

Now temper the Handvo by heating 1 tablespoon oil, add sesame seeds and dried red chillies.

Turn off the flame and spread it over the potato layer.

Now bake the Handvo at 180 degrees for 20-25 minutes or till the top crisps up to golden brown.

Once out of the oven place the pan on wire rack.

Un-mold after it cools a little.

Slice in wedges and serve with green chutney.