The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Gujarati recipes are predominantly vegetarian and have a hint of sweetness due to use of sugar or brown sugar.
Ang maburol rehiyon ng talampas rehiyon ng Western Ghats at Deccan gamitin groundnut sa lugar ng niyog at depende higit pa sa jowar (sorghum) at bajra (bansa) bilang Staples. Gujarati recipe ay predominantly vegetarian at magkaroon ng isang pahiwatig ng sweetness dahil sa paggamit ng asukal o brown asukal.