The western region of India includes Rajasthan, Gujarat, Maharashtra, and Goa. Peanuts and coconut are important ingredients as they are easily available. Goa and Konkan region of Maharashtra also has an abundance of fresh fish and seafood. This region probably has the most diverse styles of food in India.
People in west India like their food thali to have at least 10 different varieties of dishes. Although they use a variety of vegetables and lentils, the extreme use of ghee and oil can up the risk of heart diseases as can the high intake of sugar, given their penchant for sweet during and after every meal. Churn out your best thali, with a few healthy variations such as:
- Opt for rotis, plain multi-grain bhakris without ghee and skip the deep-fried puris.
- Eat papads and pickles sparingly as they contain high salt and fat content.
- Avoid deep-fried pakoras and go for grilled and baked cutlets. A lot of snacks can be baked instead of deep-fried.
- Choose dhoklas, khandvis and idlis for snacks. They can be made in different combinations and therefore add variety. Also, the popular Gujarati muthia snack can be steamed instead of deep-fried. Use healthy condiments like fenugreek and carrot to improve their nutritive value.
- Reduce the intake of heavily sweetened foods and desserts after every meal.
- Use whole pulses like rajma, channa, sabut urad and moong over the de-husked ones.