Jamanvar is a Gujarati term for a hearty meal that has a number of dishes. Gujjus are really warm heart-ed folks with a love for food. The variety you find at a Gujju household is mind blowing. But the fun part is that these things that they eat day in and out like the farsaans are not heavy on the tummy [unless you eat HUGE quantities].
Let me break up the food types for you:
Farsaans- Bhajiya, handvo, khandvi, khaman, dhokla, phaphda, muthia, paatra, locho, dabeli, dal vada …. And each city has a different version of these.
Breads- Bajri no Rotlo, thepla/dhebra, bhakri, fulka, Jowar no rotlo, poori
Naasta- [Dont read this as Naashta] Khakhra, gathia, chowrafali, mamra, sev, mathia
Vegetables- [It is called shaaq] Made with all possible vegetables. Note worthy is undhio.
Rice- Khichdi, kheer, pulao
Dals- [They dont eat a lot of lentils] Moong Dal, Tuver dal
Sweets- Srikhand, basundhi, malpua, ladoos, ghugra, keri no ras, ghari, peda, sheera, burfi, doodhi no halvo, laapsi ……. and many many more.
Spices- Green chilly-ginger paste, Jaggery, dhaniya- jeera powder, rai, coriander.
Do enjoy the jamanvar some day 🙂
This post is a past of A-Z Blogging challenge.