Gujarati Vegetable Thali

Step 1

Peel the onion and place it on a cutting board. Slice the onion lengthwise from root to tip into thin half-moons about 1/8 inch wide. You should have thin curved pieces.

Step 2

Wash the tomato and place it on the cutting board. Slice it crosswise into 1/4-inch-thick rounds. Discard the ends with the stem.

Step 3

Wash the cucumber and place it on the cutting board. Slice it crosswise into 1/4-inch-thick rounds. Transfer to a small bowl.

Step 4

Pour 0.5 cup of yogurt over the cucumber slices and stir gently until the slices are coated. Season with a pinch of salt and pepper. Set aside.

Step 5

Heat 2 tablespoons of oil in a medium skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 6

Add the cumin seeds to the hot oil. Stir for 15 seconds until they turn dark brown and smell strongly fragrant—this wakes up their flavor.

Step 7

Add the sliced onions to the skillet. Stir constantly for 4–5 minutes, moving them around the pan frequently, until the edges turn golden brown and translucent.

Step 8

Add 1 tablespoon of ginger-garlic paste to the skillet. Stir constantly for 45 seconds until the raw smell fades and it becomes fragrant.

Step 9

Add the tomato slices to the skillet. Stir constantly for 2–3 minutes until the tomatoes soften and start to break down into the oil.

Step 10

Sprinkle 0.5 teaspoon of turmeric powder into the skillet. Stir constantly for 20 seconds until the powder dissolves and the mixture turns golden yellow.

Step 11

Add the drained chickpeas and 0.5 cup of water to the skillet. Stir well to combine. Bring to a gentle simmer over medium heat.

Step 12

Reduce heat to medium-low and simmer, stirring once every 45 seconds, for 8–10 minutes until the sauce thickens and coats the chickpeas.

Step 13

Taste the curry and add salt and pepper to your liking. Stir well.

Step 14

Warm the naan or rotli in a dry skillet over medium heat for 30 seconds on each side until soft and pliable, rotating once halfway.

Step 15

Divide the cooked chickpea curry between two serving bowls or thali plates, spooning the sauce into the center of each.

Step 16

Transfer the cucumber and yogurt salad to a small bowl. Place it on the right side of each thali plate.

Step 17

Fold each warmed naan or rotli in half and place it on the left side of each plate, standing upright.