Gujarati cuisine refers to the cuisine of Gujarat , a state in western India . Despite having an extensive coastline providing wholesomeseafood , Gujarat is primarily a Lacto -vegetarian state.
The typical Gujarati Thali consists of Rotli / Dal / Kadhi or rice and shaak/sabzi (a dish made up of several different combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called kathor in Gujarati) such as mung, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa etc. and a sweet (mishthaan) like mohanthal, jalebi, doodh pak etc. Gujarati cuisine varies widely in flavour and heat, depending on a family’s tastes as well as the region of Gujarat to which they belong. North Gujarat , Kathiawad , Kachch , and Surti Gujarat are the four major regions of Gujarat that contribute their unique touch to Gujarati cuisine. Many Gujarati dishes are distinctively sweet, salty, and spicy simultaneously.
This month we travel to Gujarati Kitchen and flavor some beautiful delicacies of Gujarat and some of these dishes one can try during upcoming NAVRATRA FESTIVAL …
Makai Na Bharta is the fresh and healthy bharta recipe, simplycooked with fresh corns, tomatoes and spices. It is one of the best Gujarati bharta dish, that makes a perfect meal when served with roti, puri, naan or Indian paratha.
- 2 cups fresh corns ( Soft corn )
- 2 green chillies finely chopped
- 1 big onion finely chopped
- 3 tomatoes finely chopped
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tbsp cumin seeds
- 2 tbsp cooking oil
- Fresh coriander leaves chopped
- Salt to taste
- Boil the corn and grind then into a coarse mixture.
- Heat the oil in a non-stick pan and add cumin seeds and green chillies.
- Saute for few seconds and then stir in with the chopped onion.
- Fry on medium high flame until onion translucent and turns into little brown.
- Add tomatoes, corn, salt and spices.
- Stir fry for 3-4 minutes over moderate heat until a nice color of bharta comes out.
- After few constant mixing, add 1 cup of water and stir fry for 6-8 more minutes.
- Garnish with chopped coriander and serve hot.