Here are some delicious and underrated Gujarati dishes that are typically made at home and rarely seen on restaurant menus — but are absolutely worth discovering:
🥄 1. Bharela Ringan (Stuffed Eggplant)
Small brinjals stuffed with a spicy masala of peanuts, coconut, and spices, slow-cooked until tender. A homely comfort food often eaten with bajra rotla.
🍲 2. Sev Tameta nu Shaak
A tangy and sweet tomato curry topped with crispy sev (fried gram flour noodles). It’s a quick, flavorful dish best enjoyed with phulkas or thepla.
🫓 3. Bajra Rotla with Makhan and Lasan Chutney
Thick, rustic pearl millet rotis served hot with white butter and a fiery garlic chutney — simple, rural, and deeply satisfying.
🧄 4. Lasaniya Bateta
Baby potatoes cooked in a spicy, garlicky red masala — fiery and flavorful. A Saurashtra-region specialty not commonly found in urban eateries.
🥬 5. Patra (Alu Vadi)
Colocasia leaves smeared with spiced besan (gram flour), rolled, steamed, and then sautéed or deep-fried. Crunchy outside, soft inside — a burst of flavors.
🌶️ 6. Tameta Muthia nu Shaak
Dumplings made from lauki (bottle gourd) and besan simmered in a spicy tomato-based curry. A hidden gem of Gujarati kitchens.
🫘 7. Vaal ni Dal / Vaal nu Shaak
Hyacinth beans (vaal) cooked with jaggery, spices, and sometimes coconut — slightly sweet, very earthy, and full of protein.
🫛 8. Lilva Kachori
Winter delight! Deep-fried kachoris stuffed with fresh pigeon peas (lilva), ginger, green chilies, and coriander — often made at home during Uttarayan (kite festival).
🧆 9. Doodhi Muthiya
Steamed dumplings made with grated bottle gourd, wheat flour, and spices — later sautéed with mustard and sesame. A healthy snack or side dish.
🍛 10. Handvo
A savory baked lentil cake made from a fermented rice-dal batter mixed with vegetables like lauki and carrots. Crunchy outside, soft inside, and very nutritious.
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