Indian handvo are savory quick breads traditionally made with lauki (also called calabash), a large, mild squash found in India. In this healthy recipe, we use easier-to-find zucchini and bake them in a muffin tin so they all get delightfully crispy edges. Source: EatingWell Magazine, September/October 2016

Shefaly Ravula & Amee Meghani
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray.

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  • Mix flour, 2 1/2 tablespoons oil, salt, baking soda and turmeric in a medium bowl.

  • Combine garlic and ginger in a large bowl; press with a spoon to make a paste. Add zucchini, yogurt and sugar; stir until well combined. Add the dry ingredients and stir to combine. Add water and stir to combine again.

  • Spoon the batter into the prepared muffin tin, filling each cup until almost flush with the top. Level the batter.

  • Heat the remaining 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add cumin seeds and mustard seeds; cook, stirring, until very fragrant, about 45 seconds, being careful not to burn them. Remove from heat. Spoon a scant 1/2 teaspoon of the seasoned oil on top of each muffin, then sprinkle with sesame seeds.

  • Bake for 20 minutes. Leaving the pan in the center of the oven, switch the oven to broil, and broil the muffins until the tops are browned, 7 to 10 minutes more.

  • Let cool in the pan for 20 minutes before removing. Serve warm or room temperature.

Tips

Make Ahead Tip: Refrigerate for up to 3 days or freeze airtight for up to 3 months; reheat in a toaster oven.

Equipment: Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

172 calories; total fat 5.8g 9% DV; saturated fat 0.7g; cholesterol 1mg; sodium 115mg 5% DV; potassium 208mg 6% DV; carbohydrates 24.5g 8% DV; fiber 1.6g 6% DV; sugar 4g; protein 5.3g 11% DV; exchange other carbs 2; vitamin a iu 87IU; vitamin c 7mg; folate 85mcg; calcium 59mg; iron 2mg; magnesium 27mg; thiaminmg.