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Start by grating all your vegetables. If you have a food processor, it will take just seconds to prep all the veg.
Once grated, add 2 cups of chickpea flour, 1 cup of rice flour, turmeric, baking powder, and salt to the vegetables and mix. Set aside.
In a shallow pan, heat up your EVOO with the mustard seeds. As they start to pop, add in your garlic, curry leaves, and chilli. Once the garlic starts to take some colour, remove from heat and set aside.
Go back to your bowl of vegetable mix and add all the yoghurt and ¾ cup of EVOO, plus everything from the shallow pan. Mix everything up well until it has the consistency of a cake batter.
Empty the mixture into your baking dish and sprinkle sesame seeds on top.
Bake in a large pan for 90 minutes at 180°C fan. It’s ready when a knife comes out clean. Let it cool completely before cutting.
Best served with tamarind sauce.