11 Essentials of a Classic Gujarati Thali Menu

2. Seasonal Vegetable Shaak (Mixed)

Shaak means cooked vegetables, and a Gujarati thali usually includes at least one seasonal mixed vegetable dish. In winter, households might serve Surti undhiyu — a layered, slow-cooked mix of vegetables with muthia dumplings — which celebrates the season’s produce and spice blends. At other times, shaak can be a lighter stew of bottle gourd, pumpkin, or greens. The aim is to offer a contrast in texture and flavor to the dal: soft vegetables, aromatic spices, and sometimes a subtle sweetness from jaggery or ripe vegetables. Cooking methods vary from slow oven-like dum to quick stir-fries, but the home-style shaak keeps seasoning restrained so each vegetable can shine. Including seasonal shaak reflects a practical, pantry-driven approach that prioritizes freshness rather than exotic ingredients. It also helps make the thali feel anchored to the time of year, which is an important hallmark of Gujarati home cooking.