Rice flour 1 cup
Chickpea flour 1/2 cup
Soji/semolina 1/2 cup
Yogurt 1 cup
Hot water 1 cup
Garlic 6 cloves,smashed
Ginger 2 inches, grated
Chillies 2-4 pcs, finely chopped (or to taste)
Any vegetables 4 cups, chopped
Salt to taste
Chopped Coriander 2 tbsp
Oil 1/2 cup
Sesame seeds 2 tbsp
Melon seeds 2 tbsp
Cumin seeds 1/2 tsp
Mustard seeds 1/4 tsp
Curry leaves 7
Eno Fruit Salts 2 tsp

Mix all the flour and add garlic, ginger, chillies, yogurt and water. Mix and leave overnight or for at least 2 hours.
Preheat the oven to 190 degrees centigrade (375 degrees Fahrenheit), add all the vegetables and the chopped coriander to the flour mix and stir well. Heat the oil in a frying pan and add all the seeds and the curry leaves. Let them splutter. Add to the flour and vegetable mix and stir well. Add the Eno salt, mix well and place in a 9-inch tin.
Bake in the oven for 35 minutes. Let it cool and turn it out. Tastes even better the next day.

I used

1. one medium carrot; diced
2. one courgette / zuchini; grated
3. 3 leaves of cabbage; shreded
4. one small potato; grated
5. one small onion; chopped fine
6. handful of fresh shelled or frozen peas

Eno Fruit salts are a mixture of sodium bicarbonate, citric acid and sodium carbonate.