Savory Indian Zucchini Bread

• 1 cup flour ondhwa
• 2/3 cup yogurt sour, the thicker the yogurt, the more you should use
• warm water
• 2 teaspoons vegetable oil
• 3/4 cup shredded zucchini
• 1/2 teaspoon black mustard seeds
• salt to taste
• chili powder or chili flakes, optional
• 1/4 cup cilantro chopped, optional
• 1 teaspoon baking soda
• 2 teaspoons sesame seeds

1. Combine the ondhwa flour and yogurt. Add warm water and stir until you get a thick batter (just thicker than pancake batter). Cover and let sit out overnight in a warm place.
2. The next day, heat the oil in a small saucepan.
3. Add the mustard seeds and fry them until they start to pop.
4. Add the zucchini to the oil and cook until just cooked (less than 2 minutes).
5. Cool the zucchini and add it to the batter.
6. Add salt to taste.
7. Add the chili powder and cilantro and correct the seasonings.
8. Preheat the oven to 425.
9. Just before baking, add the baking soda to the batter.
10. Pour the batter into a greased loaf pan and sprinkle with sesame seeds.
11. Bake 20 - 30 minutes, or until a toothpick comes out clean.

flour ondhwa, yogurt sour, water, vegetable oil, zucchini, black mustard seeds, salt, chili powder, cilantro, baking soda, sesame seeds

Taken from www.yummly.com/recipe/Savory-Indian-Zucchini-Bread-1671208 (may not work)