Gujarati Thali

Check out a mini version of this thali here.

A decade before, I had been to a Gujarati restaurant with my two brothers. We ordered the unlimited Thali meals. The pleasant waiter started fine, bringing all the delicacies with enthusiasm. But towards the end, he totally ignored our table.

Can’t blame him, because that’s how much my brothers ate! After all the restaurants too are there to make a profit. With a few patrons like my brothers, they can kiss good bye to their profit.

Anyway, it was all long time back. My brothers are grown up now (old old old!) and their food intake is normal now. But I can never forget those growing up years and our appetite at that time.

So even though my brothers were not received kindly at Gujarati restaurants, this food has held a fascination for me. I love the light phulkas they serve for the thalis. Super soft and fluffy.

I have tried recreating a mini thali here, and it indeed proves how much old I have become, I just had to look at the spread to feel full!

Some of the dishes are from Nita Mehta’s book Taste of Gujarat. Others are from the internet, so I have no idea how authentic they are. So please bear with me in case I have gotten them wrong.

Gujarati Thali

*Scroll down for recipe

  • Vegetable dishes and Curries
    • Sev Tameta Nu Shaak* : Tomatoes cooked with spices and served with farsaan sev
    • Tindora Nu Shaak* : Ivy gourd cooked with simple spices
    • Batata Nu Shaak : Simple Potato subzi
    • Khatti Mitti Dal : Sweet, sour and spicy lentil preparation
    • Gujarati Kadhi : Yogurt and besan based preparation
  • Plain rice
  • Roti
    • Bakri : A thick flat bread, made with whole wheat
  • Sides
    • Mint Coriander Chutney  : same as in Punjabi Thali
    • Khaman Dhokla:  A healthy snack made with besan. Microwave version
    • Panha* : A drink made with cooked raw mango that is pureed with cardamom powder and sugar (**The book had this as a Gujarati drink, but its actually from Maharashtra)
  • Sweet
    • Jalebi : A fried sweet, dipped in sugar syrup. Store bought!

Sev Tameta nu Shaak
  • Tomatoes                                :       2 cups, chopped
  • Turmeric powder                :  1/4 tsp
  • Chilli powder                         :    1/2 – 1 tsp
  • Coriander – jeera powder : 1 tsp
  • Sugar/Jaggery                      :     1 tsp
  • Salt
  • Farsan sev                              :       1/2 cup, readymade
For tempering
  • Oil                                              :         1 tbsp
  • Mustard seeds                      :         1/2 tsp
  • Asafoetida(hing/kayam) :         a pinch 
  1. Heat oil. Add the mustard seeds and once it crackles, add hing.
  2. Add the chopped tomatoes. Add the chilli powder, salt, turmeric powder and coriander-jeera powder. Mix.
  3. Add the sugar/jaggery as well. Mix until everything combines well. Add 1/4 cup water, turn the heat to low and let the tomatoes cook till soft and release their juices. Do a taste test and adjust seasonings.
  4. At the time of serving, add the farsaan sev as garnish.

Tindora Nu Shaak:


  • Tindora/kovakka/Ivy gourd  :  1/4 kg
  • Turmeric powder                         :    1/4 tsp
  • Chilli powder                                  :   1/2 tsp
  • Coriander-cumin powder         :   1 tsp
  • Jaggery                                             :    2 tsp (optional)
  • Salt

For tempering:

  • Oil                                                 :        2 tsp
  • Mustard seeds                         :       1/2 tsp
  • Hing                                             :       a pinch


  1. Wash, clean and slice each tindora lengthwise into 4-6 pieces. (Cut into half lengthwise and cut each half in middle again. If those pieces are really big, then slice them once more lengthwise).
  2. Microwave covered for 6-8 minutes or until tindora is cooked and soft, checking and stirring once every 3-4 minutes. This can be done in stove top as well, but I used MW.
  3. Once its cooked, heat oil in a pan. Add the mustard seeds and once it crackles, add the hing. Add the cooked tindora and the spice powders, jaggery and salt. Sprinkle water if its too dry.
  4. Cover and cook for 4-5 minutes for the flavors to mingle. Stir in between and add more water to avoid sticking to the pan.  Do a taste test, adjust seasonings if required. Serve.


Ingredients for Panha:

  • Raw mango                   :    1, peeled and chopped
  • Sugar                               :   1/4 cup
  • Cardamom powder  : 1/2 tsp


  1. Cook the raw mango with half cup of water. I did this in the Microwave.
  2. Once its cooked and has cooled down, puree it in the mixer with sugar. Strain.
  3. Add cardamom powder and mix. When ready to serve, in a glass tumbler, take about 2-3 tbsp of this concentrate.
  4. Add cool water and bring it to the brim. Serve chilled.

The jalebi and the sev used for tomato curry is store bought. Everything else was made at home.

I have made kadhi multiple times, but other than that I am cooking most of them for the first time. Surprisingly, I found that the dishes weren’t all that different from our typical South Indian cooking. There was no coconut used, but the side dishes were cooked with chili powder and coriander powder. Not too much of masalas or unheard of exotic spices!

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23 thoughts on “Gujarati Thali

  1. But where are the recipes for all the items?? U could have posted.. And i guess ur not marathi.. In Traditional marathi panha we use jaggery (gur) not sugar.. With sugar it becomes sarbut where we grate mango, dnt cook it and add sugar n cardamom powder.. If u have to prepare authentic panha there must be jaggerry n pinch of salt..


    1. I have been planning to update the recipes for a long time now, will be doing it soon. And thanks for the tip about panha. I will keep it in mind :). This recipe is from Nita Mehta’s book.


  2. this is great representation…when i make a gujju thali, it is no big deal…i m almost one…stayin in mumbai…but u from all the way in chennai…mind blowing..and hey..panha is maharashtrian


    1. Thanks Pradnya and yeah, about the Panha, I later realized that it was from Maharastria. But Nita Mehta doesn’t think so ;-). The recipe was there in her book, Taste of Gujarat.


  3. That’s one thali fit for a restaurant meal. Great job on making all these dishes and sharing with all of us. You’ve virtually made my stomach too full to even move..


  4. Love the spread of your thaali and good to read about your bros…When I first saw the thaali…I was shell shocked by the color of the jalebi and wanted to immediately ask the recipe for the same …but a few scrolls down came to know it was store bought. Good one Rajani….


  5. Lot of work for these Thali posts. Your post made me laugh. I have no brothers but when my cousins came, I just couldn’t cook enough. These teenage boys have huge appetitie. Don’t know where all that food goes though. They remain skinny until late 30s.


  6. I must say a lot of effort has been put in this thaali..since I am from Gujrat..let me give u honest feed back..the gujrati kadhi has no turmeric…(actually it really does not make a difference in the taste)..but thats how it is..
    Baakhri..what I can make out from its needs more oil while binding the dough..and it is supposed to be like a biscuit!…Rajani I am not finding faults…just trying to tell u about the authentic stuff.For sure being a S.I. and your 1st trial this is a SUPER 5 STAR!!thaali and I am loving every bit of it:)))


  7. OMG Rajani, you are rocking..I love Gujju food and you surely have me drooling over here!..Girl I didn’t know you were planning to make so many different state you have really made me very very happy!…and lol on your bros!..wait until they read and see what you have written abt them.!


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