The use of whole green gram or moong is very common in day-to-day gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item.
Eggplant-Raw Mango chutney. Raw mango not only adds a tangy punch to this earthy pachadi but enhances the taste of sauteed brinjals that are blended in roasted cumin, red chillis and garlic and tempered with mustard seeds and aromatic curry leaves.