Clockwise from top right: a bowl of Gujarati dal, or lentils; curried potatoes and onions; stir-fried cabbage with chiles, tomatoes, and curry leaves; and fried long green peppers.
A bowl of sheera, a type of sweet porridge made with whole-wheat flour, ghee, and topped with chopped almonds.
Like many Gujarati vegetarian dishes, patra features chickpea flour. Here, colocasia (taro) leaves are rolled with a sweet and sour chickpea dough and spices, and are rolled, steamed, sliced, and topped with oil, spices, coconut, and sesame seeds.
A bowl of sev tameta, a tomato-based curry that's topped with plenty of sev, or chickpea noodles.
These vadas are a crispy fried snack made with onions, garlic, and chiles that are soaked in ground chana (chickpea) dal.
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On a traditional Gujarati thali, sweet dishes are usually eaten along with savory ones, never relegated to a separate dessert course. Shrikhand is a common and popular sweet dish, made with strained yogurt and sugar, and topped with nuts.
This Gujarati thali includes two types of flatbread, dal, and at center, a well-known snack called khandvi, which are roll-ups of chickpea flour batter topped with fried spices and cilantro.
The array of vegetarian dishes in the western region of Gujarat in India are seemingly endless. Clockwise from top: patra, tam tam khaman (fried fritters), dahi khaman (curds and yogurt), and potatoes topped with sev, or crunchy chickpea flour noodles.
This spice dhabba, a tray of commonly used spices in the Gujarati kitchen includes (clockwise from top right): mustard seeds, two types of chile powder, salt, tumeric, ground coriander seeds, and fenugreek seeds.
