Oriya Style Ghanta Tarkari Recipe (Mixed Vegetables Curry)
Ghanta Tarkari is a signature Odia recipe where variety of vegetables are cooked with soaked pulses and legumes in huge quantities and distributed among neighbors. Due to the presence of so many vegetables, the nutrient content of this curry is also high. This mixed vegetable dish from Odisha is somewhat similar in the lines of Aviyal of Kerala or Undhyoo of Gujarat. Though this curry is made during festivals throughout the year, but the Ghanta which is prepared the next day on the occasion of Dwitbahana Puja is something to remember.
Course : Lunch
Ingridients : 1 cup Kaddu (Parangikai/ Pumpkin) , cut into cubes
2 Potatoes (Aloo) , cut into cubes
Long String Bean (chavli) , cut into 1 inches or you can use 10-12 french beans
1 Ripe Bananas , raw, peeled and cut into cubes
1 Mooli/ Mullangi (Radish) , cut into cubes
1 Sweet Potatoes , peeled and cut into cubes
2 Colocasia root (Arbi) , peeled and cut into cubes
1/2 cup Elephant yam (Suran/Senai/Ratalu) , peeled and cut into cubes
1 Brinjal (Baingan / Eggplant) , cut into cubes
1/2 cup Vellai Poosanikai (Ash gourd/White Pumpkin) , peeled and cut into cubes
5-6 Lima Beans , cut into 1 inch pieces
1/2 cup Tomato , or raw mango or elephant apple, peeled and cut into pieces
1/2 cup Cucumber , ripe, peeled and cut into cubes
3 Pointed gourd (Parval) , cut into cubes
3 Spine Gourd (Kankoda) , cut into cubes
1 Ridge Gourd (Turai/ Peerkangai) , peeled and cut into cubes
Fresh coconut , Grated
1/4 cup Fresh coconut , chopped
1/4 cup Ginger , grated
1 Bay leaf (tej patta)
1/2 cup Kala Chana (Brown Chickpeas) , soaked
1/2 cup Green Moong Sprouts
1 teaspoon Turmeric powder (Haldi) , 1 teaspoon turmeric powder
Salt , to taste
1 tablespoon Jaggery , powdered
2-3 Dry Red Chillies , for tempering
1 teaspoon Cumin seeds (Jeera)
1/2 tablespoon Cumin powder (Jeera) , roasted
1/2 tablespoon Red Chilli powder
1 tablespoon Ghee
Instructions To begin the preparation of Oriya Style Ghanta Tarkari, soak the kala chana for 3 to 4 hours, preferably overnight.Wash the green moong beans and soak overnight in enough water. Drain the water and clean properly. Wet a clean cotton cloth and wring excess water from it. Tie the moong daal in the cloth and keep it covered in a container for a day. When you open it , you should be able to see sprouts coming from it.Dry roast 1 tablespoon cumin seeds and 4 to 5 dry red chilies, cool and grind to a fine powder and keep aside.Wash and cut the vegetables. In a heavy bottomed vessel, add the potatoes, yam, colocasia, pumpkin, sweet potato, radish, kala chana along with 1 cup water, turmeric powder, salt, bay leaf, grated ginger and cook. Since these vegetables take long time to cook, you need to cook them first.After 5 minutes, add the rest of the vegetables and the chopped coconut, cover and cook on medium heat. You do not have to add more water as many of the vegetables will start releasing their own water.Once the vegetables are half done, add the elephant apple and the powdered jaggery and cook till all the vegetables are cooked perfectly. If you do not have elephant apple, you can add raw mango or tomatoes also. Remove from heat. Add the sprouted moong to it.In a pan, heat the ghee and add the red chillies and cumin seeds, once it starts to splutter, add the roasted cumin and red chilli powder to it and immediately pour this over the cooked vegetables. Add the grated coconut, mix well and cook on low flame for 4 to 5 minutes.Serve the Oriya Style Ghanta Tarkari hot with phulkas or steamed rice.
Oriya Style Ghanta Tarkari Recipe (Mixed Vegetables Curry)
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