Sev cooked in a tangy tomato gravy, this dish fills your palate with savoury notes. Usually served with Thepla or Bhakri, this curry is spicy and tangy along with a crunchy texture. This dish is popular during Paryushan Parva when eating roots and vegetables.

The perfect accompaniment of Jeera rice, Dahi Bhindi is okra cooked in a tangy, creamy sauce made with yogurt. Okras are fried till soft and are added to the yogurt-based gravy and are garnished with freshly chopped coriander.

With exclusive traditional Indian spices like cumin powder, coriander powder, turmeric, asafoetida and turmeric, this dish uses Ivy Gourd as its prime ingredient. Extremely laborsaving, this curry is filled with numerous health benefits too.

An authentic Kathiayawadi curry, this dish is made with steamed gram flour batter cooked in a buttermilk gravy. Usually served with roti, bhakri or bajre ki roti, this dish is cooked in a gravy rich in garlic-y flavour.