Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Ripe banana cut into thin round slices (optional) 1 medium
Fresh coriander chopped 1 tablespoon
Whisk together the gram flour, yogurt and ginger-green chilli paste till smooth. Add three cups of water and salt, and mix well. Set aside.
Heat the ghee in a deep non-stick pan and add the mustard seeds, cumin seeds, curry leaves, red chillies, asafoetida, cloves and cinnamon. When the seeds splutter, add the radish and potato, and stir to mix. Add one cup of water and cook on medium heat till the vegetables are tender.
Add the yogurt mixture and continue to cook, stirring continuously, till the mixture thickens slightly. Adjust the salt. Add the banana and Sugar Free Natura Diet Sugar and mix lightly.
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