Traditional Gujarati Satvik Lunch Thali (Festive and Complete Meal) – Garvi Gujarat

Ingredients

• 1/3 cup raw thick rice
• 1/4 cup urad dal
• 2 tsp chana dal
• 2 tsp curd
• 1 small piece ginger
• 1 chili
• 1/2 tsp eno soda
• Water as required
• Salt to taste
• 2 tsp oil
• 1/8 tsp black pepper powder
• 1/8 tsp red chili powder
• 2 potatoes
• 2 brinjal
• 8 okra
• 2 tsp oil for stuffings
• 4 tsp oil to cook stuffed veggies
• Salt to taste
• 1/4 cup besan
• 3 tsp coconut powder
• 1/4 tsp hing
• 1/2 tsp turmeric powder
• 2 tsp kashmiri red chili powder
• 2 tsp jeera coriander powder
• 1/2 tsp garam masala
• 2 tsp sugar
• 1 tsp lemon juice
• 2 tsp chopped coriander

Steps

1. I shred the main recipes in detail, and others' pics are shred. The menu of this thali is puri, rotli, black beans dry curry, potato tomato green peas gravy curry, sambhariya – stuffed okra, eggplant, and potatoes, khatti-mithi toordal, steamed rice, white dhokla, methi na gota, cabbage carrot sambharo, banana raita, papad, kachumber, chutney, red chili pickle, fried chili, lemon, salt, kesar dryfruits shrikhand, mint masala chaas, and all above refreshing mouthfreshner masala paan.
2. White khatta dhokla – wash and soak for 3 hours, grind in curd, add water, ginger, and chili. Keep aside for fermentation for 6 hours. Then add salt, oil, and eno mix well. In a steamer, steam in oil oil-greased plate, sprinkle black pepper or red chili powder as per your choice. Here I used both. When steamed and cooled down, cut into a square shape. Serve it with chutney, peanut oil..
3. Sambhariya – stuffed vegetables – take a pan, dry roast besan, add salt, sugar, coconut powder, lemon juice, oil, turmeric powder, red chili powder, coriander jeera powder, garam masala, and coriander. Stuffing is ready. Cut half slits in veggies to fill with stuffing. Fill stuffing, in a pan add oil, and hing. Add stuffed veggies. Cook on a slow flame till perfectly cooked. Sprinkle coconut powder and coriander. Sambhariya is ready.
4. Potato tomato curry – take a pan, add oil, jeera, and hing. Saute chopped tomatoes, add boiled green peas, and boiled potato cubes. Add salt, turmeric powder, coriander jeera powder, red chili powder, jaggery, and water as required. Mix well. When boils, turn off the gas, and sprinkle coriander. Curry is ready.
5. For toordal dal, boil, blending. Add salt, jaggery, kokam, raw peanuts, turmeric powder, red chili powder, ginger chili, and add water. For seasoning, add ghee, cinnamon, cloves, chili, curry leaves, mustard seeds, fenugreek seeds, jeera, and hing. Boil till little thickens and the aroma comes out. Sprinkle chopped coriander, and the dal is ready.
6. For methi gota – pakora – take besan, add chopped fresh methi, chopped chilies, hing, salt, red chili powder, baking soda, and water. Mix well. The batter is ready to fry. Deep fry in a pan till it turns crispy.
7. For black eye beans dry curry – soak chawla in water for 2 hours. Cook in a pressure cooker. Take a pan, add oil, hing, and mustard seeds. Add chawla, salt, sugar, lemon juice, turmeric powder, garam masala, red chili powder, jeera coriander powder, and sprinkle coriander. Dry curry is ready.
8. For cabbage carrot sambharo- take a pan, add oil, hing, mustard seeds, and chopped green chili. Stir-fry shredded cabbage and grated carrot for 1 minute. Add salt and turmeric powder. It's ready.
9. For kesar dryfruits shrikhand – make plain yogurt to curd by straining out all water. Add ground sugar, saffron strands, cardamom powder, charoli, and chopped dry fruits. Keep in the fridge to enhance its cool taste.
10. For banana raita- take 1 banana, cut into round slices. Add salt, sugar, chopped chili, mustard seeds dal into the curd. Add banana slices, mix well. Sprinkle coriander. Ready to serve.
11. Make wheat flour phulka roti and puri. Fry papad, and green chilies. Finely chop the carrot, cucumber, and tomato. Make kachumber. Serve salt and lemon with it.
12. Make a glass of buttermilk. Add roasted jeera powder, salt, and mint leaves to the curd. Churn it, add cold water. It's ready. Serve steamed basmati rice with ghee. And all above refreshing mouth freshener tutti frutti masala paan. Enjoy a Gujarat cuisine from my kitchen.. #Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove