The Gujarati-speaking population includes followers of the religion Jainism. The core principle of Jainism is non-violence and tolerance towards every living organism, which means they do not eat root vegetables like potatoes, onions, ginger, beetroot, carrot and radishes.

This dish would be a staple in Jain households.Sydney chef Milan Mehta began his career working in five-star hotels in
Ahmedabad in the western Indian state of Gujarat. Here, he presents
recipes which reveal the surprising and unique flavours of Gujarati





Average: 3 (2 votes)


2 tbsp oil
½ tsp black mustard seeds                               
½ tsp cumin seeds          
250g tomatoes, diced
Salt (to taste)
1 tsp chilli powder
1 tsp ground coriander
½ tsp ground turmeric
1 tbsp palm sugar (jaggery)
1 tsp garam masala
100g vermicelli noodles

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place a deep pan over medium heat, add oil, mustard and cumin seeds and fry until it crackles. Add the tomatoes and cook for a few minutes until softened.

Add salt, chilli powder, coriander, turmeric, palm sugar and garam masala and cook for another minute. Add water and bring to the boil. Once boiling, add vermicelli noodles and cook until soft.

Serve hot, garnished with fresh coriander and Guajarati or naan bread.