It is an amazing combination of eggplant and potatoes that make a delicious and flavorful side dish when cooked together with onion, tomatoes and spices. It is best served with hot rotis or Indian flatbread.

This dish comprises dal (lentils), baati (wheat bread balls) and churma (sweet powdered cereal), which are served with red chilli along with spicy garlic chutney and dry fruits like cashew, pistachio, almonds and raisins. The wheat bread ball is dipped in pure ghee (clarified butter) and served hot in an earthen pot with a small vessel of dal, red chilli and spicy garlic chutney. It is the signature dish of Rajasthan.

An extremely wholesome preparation, murgh-e-subz is made by cooking boneless strips of chicken with vegetables and local spices.

It is a traditional dish of Jaisalmer that consists of a thick gravy of chickpea flour, and contains vegetable fritters called pakoras, to which sour yoghurt is added to give it a little sour taste. It is often eaten with boiled rice or roti (Indian flatbread).

Ker Sangri originated from the arid land of Rajasthan. Ker, a shrub berry and sangri, a bean of a flowering tree called Khejari, come together to make this easy-to-prepare dish. This vegetarian delicacy can be best enjoyed with bajara roti. Ker Sangri can be prepared in various ways with every variation making this dish even more delicious.

The use of whole, dried red chillies is known to enhance the taste of this dish, which is slightly sour, presumably from the raw mango powder. It has an earthy, deeply natural flavour. The stringy beans are cooked in yoghurt with cashews and raisins.