Simple & Yummy Lunch Thali

Preparation

1. Rinse the basmati rice under cold water until the water runs clear.

2. In a pot, heat oil and add mixed vegetables, sauté for a few minutes.

3. Add the rinsed rice, water, garam masala, and salt. Bring to a boil, then cover and simmer until cooked.

4. For the boondi raita, whisk yogurt in a bowl, add boondi, roasted cumin powder, salt, and chopped coriander. Mix well.

5. For the peanut dhaniya chutney, blend peanuts, coriander leaves, green chili, salt, and lemon juice until smooth.

6. For the triangle paratha, knead the whole wheat flour with salt and oil, adding water as needed. Roll into triangles and cook on a hot griddle.

7. For baingan bharta, roast the eggplant until charred, peel, and mash. Heat oil, add cumin seeds, onions, and tomatoes, then add the mashed eggplant, garam masala, and salt.

8. For the cucumber salad, combine chopped cucumber, lemon juice, salt, and chopped coriander in a bowl.