Friday, August 23, 2013

Gujarati Thali

Tonight's Menu
Vangi batata bhaji

I am starting a series on traditional thalis. First in the series is the Gujarati thali with its varied textures and flavors. A typical Gujarati thali will have Kadhi, Dal, two to three Shaak/sabji preparations, rice, rotlas, accompanied by chutney/pickle, buttermilk, papad and a sweet dish. Many of these dishes are distinctly sweet, salty and spicy at the same time. Food from the four main regions of Gujarat vary in flavor and each bring their own style of food to the table. Some similarities exist such as the use of staple Tuvar dal and chana dal, besan and Jaggery instead of sugar.

Dapka Kadhi (moong dal dumplings in yogurt sauce)
Tuvar daal (sweet and sour arhar dal)
Tindoora nu shaak (Ivy gourd stir fry)
Vangi batata bhaji (eggplant and potato stirfry) 
Vangi batata bhaji
Ingredients: (Serves 4)

8 baby eggplants, quartered
1/4 tsp each cumin and mustard seeds
pinch asafoetida (hing)
2 potatoes, peeled and cubed
3 tomatoes, chopped fine
2 tsp oil
salt to taste
1 tsp coriander powder
red chili powder to taste
1/3 tsp turmeric powder
2 cups water
1 tsp grated jaggery
Chopped fresh coriander to serve
  1. Heat oil in a pan. Add cumin and mustard seeds along with hing and let them crackle for 10 seconds. 
  2. Add tomatoes, salt, turmeric and coriander powder. Mix well and cook for 4-5 minutes to soften the tomatoes. 
  3. Add potatoes, eggplant and and all other ingredients including water. 
  4. Mix well and bring to a boil. 
  5. Simmer and cover for 7-10 minutes till potatoes cook through. 
  6. Garnish with fresh coriander.
Bharela marcha (stuffed pepper)
Methi Thepla (methi flatbread)
Keri no Chhundo (spicy, sweet and sour green mango relish)
Aam Shrikhand (mango flavored hung yogurt dessert)

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