Courgette Handvo (Spiced Lentil Cake)

Process

1. The day before - prep the batter: Courgette Handvo Batter
2. The day of eating
   1. Prep
      1. Remove the batter from fridge 30 minutes before cooking
      2. Grate the courgette and squeeze a little - no need to wring bone-dry
      3. Finely mince the chilli
      4. Crush the fennel seeds
   2. Batter flavourings:
      1. Mix together the remaining ingredients, excluding tempering and baking soda
      2. Add to the batter
      3. Allow to sit for 10 minutes
   3. Tempering:
      1. Heat the small cast iron on low-medium heat
      2. Add the oil
      3. When the oil is warm add the seeds/curry leaves, allow the mustard seeds to pop
   4. Cook
      1. Preheat the oven to 190C
      2. Add the baking soda and lemon juice right before pouring, stir gently to combine
      3. Pour the batter into the pan - should end up approx 2.5-3cm thick. Smooth the top
      4. Cover with a lid
      5. Cook on low for 20 minutes
      6. Move it to the oven; cook, uncovered, 20 minutes
      7. Done when the skewer comes out clean; the centre should not be wet.