A diverse platter for the food lovers…Gujarati thali prepared in Gujarati households has at least three fresh vegetable dishes, one dry dal or some sprouted pulses dish (ugaadayla mung, for instance), a wet dal, kadhi, kathor (a savoury), mithai, poori, rotis, steamed rice and papad.
Gujarati Thali (Gujarati: ગુજરાતી થાળી ) is an assortment of dishes arranged as a platter for lunch or dinner in restaurants and homes, mostly in Gujarat and places with Gujarati diaspora.
The Gujarati Thali consists of various dishes like ringana methi nu shak (eggplant cooked with fenugreek leaves), Gujarati khatti mithi daal (sweet and sour lentil), undhiyu (mixed vegetable prepared with spinach paste), bhindi sambhariya (ladyfingers curry), aloo rasila (potato and tomato thin curry), steamed basmati rice, badshahi khichdi, Chapati, methi na thepla and bhakhri with kachumber salad along with various types of chutneys.
Kathiawadi Thali is a variation of Gujarati Thali.
Below are some video presentations to give you the hint how you can put thali together. Few things are common in preparing thali like Kachumbar(Salad), papad, roti and so on. Then the variations occur for rice, sabji and sides as well.
In the video below, you can see the menu of Khichdi Kadhi.
The video below shows Dal Bhat (Gujarati sweet sour dal and rice)
Few more examples of Thali from my kitchen such as Plain Dal(aka Mori Dar) and Bhat Kadhi and Kathiawadi style made with Bajra Roti and Chhas.
And below is the playlist of all Gujarati Shaak Subji Videos: