Despite having great inclination towards non veg cuisines, you can not ignore odia people’s love for vegetarian recipes also. The eastern part of India consumes a wide varieties of vegetables and greens than any other parts of the country. It is a pleasant site at this time of the year when you can find a variety of vegetables in the markets all over Odisha. The sheer variety of vegetables will make you speechless as each Odia household gear up to prepare the most loved mixed vegetable curry – Ghanta Tarkari.

Ghanta Tarkari

 

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 quite 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 for.

I love this curry because of its flavors and nutritional values due to the presence of so many vegetables and sprouts and is a regular dish in my home whenever there is a festival .You can serve this with rice or chapatis. One thing you will observe in this recipe is the use of all locally produced vegetables, but with the passage of time, other vegetables are also added as per choice, availability and preference. Do give this unique recipe a try in the comfort of your kitchen with whatever vegetables you can find in whichever place you live and I am sure this recipe made with no onion garlic is not going to disappoint you.

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Ghanta Tarkari
 Despite having great inclination towards non veg cuisines, you can not ignore our love for vegetarian recipes also. The eastern part of India consumes a wide varieties of vegetables and greens than any other parts of the country. It is a pleasant site at this time of the year when you can find a variety of vegetables in the markets all over Odisha. The sheer variety of vegetables will make you speechless as each Odia household gear up to prepare the most beloved mixed vegetable curry - Ghanta Tarkari.
Ghanta
Votes: 1
Rating: 4
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Rate this recipe!
Course side dish
Cuisine odia
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 1440 minutes
Servings
serving
Ingredients
Course side dish
Cuisine odia
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 1440 minutes
Servings
serving
Ingredients
Ghanta
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak the kala chana for 3 to 4 hours, preferably overnight.
  2. 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 can see sprouts coming from it.
  3. Dry roast 1 tbsp cumin seeds and 4 to 5 dry red chilies , cool and grind to a fine powder. keep aside.
  4. 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 took long time to cook, you need to cook them first.
  5. After 5 minutes, add the rest of the vegetables , 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 it's own juice.
  6. 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 .
  7. 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.
  8. Serve hot with rice or roti or paratha.
Recipe Notes

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