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Drumstick paratha dough is kneaded with finely crushed drumstick pulp, along with spices such as cumin, coriander, and red chili powder. The mixture is then rolled out into thin discs and cooked on a pan until golden brown and crispy.
Gujarati thali is an Indian regional meal that typically includes Rotli or puri, Dal or curry, Rice, vegetables, Sweet, Salad, Pickle, Snacks, Papad, and Buttermilk.
Vaghareli Khichdi, made of rice and lentil, is also called masala khichdi, spiced up with few spices and the choice of vegetables. It’s light, satisfying, and so comforting that nothing can be matched with it.
It is made of yougurt that is strained through cloth and then mixed with suger powder, saffron, and garnished with dry fruits.
Essentially, it's a tangy buttermilk stew infused with okra, seasoned with mustard seeds, curry leaves, and cumin seeds – served with chapati or rice.
Khatta Dhokla is fermented and steamed rice. It is light, spongy, bit sour, and spiced with mustard, cumin, sesame seeds, green chillies and ginger.
Surti Undhiyu, a traditional Gujrati Dish, is originated from the city of Surat in Gujrat. It is made of vegetables and fenugreek dumpling cooked with traditional Indian spices.
Under ripe mangoes are diced into pieces and simmered in sugar syrup with certain spices such as garlic, cloves, bay leaf, peppercorn, fennel seeds, and hot red chilli powder.