Savoury zucchini, seed and curry leaf cake (handvo)

This Gujarati favourite – handvo– has crispy edges and a soft, vegetable-laden interior. It is normally made from lentils and rice, ground into a paste and fermented overnight, but this is an instant version. It is packed full of vegetables, as well as protein from the chickpea ­our, flax and pumpkin seeds. You can change the vegetables, and leave out one or both of the seeds if you don’t have them at home. This would be eaten as a snack with a cup of tea, but it makes a lovely lunch with some salad, or is great on a picnic, or even as a savoury breakfast. Traditionally, this was always made on the hob but most Gujaratis I know now bake this in the oven as it is an easier and more efficient way to do it. I sometimes miss the crust, so add those bits in later, under a grill or on the hob.