11 Essentials of a Classic Gujarati Thali Menu

3. Dry Vegetable Preparation

A dry vegetable, often simply called a "sukhi bhaji," offers a firmer texture that pairs well with bread and rice. Examples include bateta nu shaak (spiced potato), ringan no olo (mashed roasted eggplant), or a sautéed okra dish. These preparations don’t have a flowing gravy, so they provide a counterpoint to wetter curries on the plate. Legume- or potato-forward dry dishes are also useful for scooping with rotli. In Kathiawadi homes you may find heartier dry options that use more oil and spices, while coastal or urban households might prefer lighter, temperate versions. A dry vegetable brings structure to the thali — it’s a reliable bite you can combine with chutney, dal, or rice without the dish getting soggy. For everyday meals, these are often the quickest to make and the most flexible for leftovers the next day.