Oriya Style Mixed Vegetables Curry (Oriya Ghanta Tarkari)
This delightful Oriya-style mixed vegetable curry, also known as “Oriya Ghanta Tarkari,” is a traditional and wholesome dish made with a variety of vegetables and legumes. The dish is rich in flavors, with the natural sweetness of jaggery and the aromatic spices creating a perfect balance. It is a comforting and satisfying meal, often served for lunch or dinner. Ideal for a vegetarian diet, this curry offers a delightful experience of Oriya cuisine, and is a must-try for anyone looking to explore authentic Indian flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin (kaddoo) | 1 cup (chopped) |
| Potatoes (aloo) | 2 (chopped) |
| Long Beans (phaliya) | 10 (chopped) |
| Raw Banana (kacha kela) | 1 (peeled and chopped) |
| Radish (mooli) | 1 (chopped) |
| Sweet Potato (shakarkandi) | 1 (peeled and chopped) |
| Arbi (colocasia) | 2 (peeled and chopped) |
| Yam (ratalu) | 1/2 cup (peeled and chopped) |
| Eggplant (baingan) | 1 (chopped) |
| Ash Gourd (lauki) | 1/2 cup (peeled and chopped) |
| Lime Beans (lime phali) | 6 (chopped) |
| Tomatoes (tamatar) | 1/2 cup (chopped) |
| Cucumber (kakdi) | 1/2 cup (chopped) |
| Pointed Gourd (parwal) | 3 (chopped) |
| Contol (kakrol) | 3 (chopped) |
| Ridge Gourd (turai) | 1 (peeled and chopped) |
| Grated Coconut | 1 tablespoon |
| Finely Chopped Coconut | 1/4 cup |
| Grated Ginger | 1/4 cup |
| Bay Leaf | 1 |
| Black Gram (kala chana) | 1/2 cup (soaked) |
| Yellow Moong Dal | 1/2 cup |
| Turmeric Powder | 1 teaspoon |
| Salt | To taste |
| Ground Jaggery | 1 tablespoon (powdered) |
| Dry Red Chilies (for tempering) | 3 |
| Mustard Seeds (rai) | 1 teaspoon |
| Cumin Seeds (jeera) | 1/2 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Ghee | 1 tablespoon |
Preparation Time:
- 15 minutes
Cooking Time:
- 50 minutes
Total Time:
- 65 minutes
Servings:
- 4
Course:
- Lunch
Cuisine:
- Oriya Recipes
Diet:
- Vegetarian
Instructions:
-
Soak the Legumes: Begin by soaking the black gram (kala chana) in water for 3 to 4 hours. Wash the yellow moong dal thoroughly and soak it overnight in water. After soaking, drain the moong dal, wrap it in a cloth, and place it in a bowl. Cover it and let it sprout for a day.
-
Prepare the Spice Mixture: In a small frying pan, heat 1 tablespoon of cumin seeds and 4 to 5 dry red chilies. Roast them for a few minutes, then grind them into a fine powder using a grinder. Set this spice mixture aside.
-
Chop the Vegetables: Wash and chop all the vegetables into small pieces. Ensure they are of uniform size for even cooking.
-
Cook the Base Vegetables: In a large pan, combine the potatoes, pumpkin, yam, sweet potato, arbi, and black gram with 1 cup of water. Add turmeric powder, salt, bay leaf, and grated ginger to the mix. Cook on medium heat for about 5 minutes, stirring occasionally.
-
Add the Other Vegetables: Once the base vegetables are partially cooked, add the remaining vegetables: long beans, raw banana, radish, eggplant, ash gourd, lime beans, tomatoes, cucumber, pointed gourd, contol, and ridge gourd. Stir in the grated coconut as well.
-
Simmer the Curry: Cover the pan and allow the vegetables to cook on medium heat for about 15 minutes. Stir occasionally to ensure the vegetables don’t stick to the bottom.
-
Add Gourd and Jaggery: Once the vegetables are halfway cooked, add the ash gourd (lauki) and jaggery. Stir well and continue cooking on low to medium heat until all the vegetables are tender and fully cooked.
-
Incorporate the Sprouted Moong Dal: Add the sprouted moong dal to the curry and cook for another 5 minutes. This will allow the flavors to meld together.
-
Prepare the Tempering: In a separate small pan, heat ghee over medium heat. Add mustard seeds and dry red chilies. Once the mustard seeds crackle, add the roasted cumin and red chili powder. Stir for a few seconds to release the aromas.
-
Combine and Finish: Pour the tempering mixture over the cooked vegetables. Add the finely chopped coconut and mix everything well. Let the curry cook for another 3 to 4 minutes to allow the flavors to blend.
-
Serve Hot: Your Oriya-style mixed vegetable curry is ready to be served! Pair it with steamed rice or any flatbread of your choice for a satisfying meal.
Tips:
- Vegetable Variations: You can add or omit vegetables according to your preference or availability. The recipe is quite versatile, and you can experiment with other seasonal vegetables.
- Moong Dal: Sprouted moong dal gives a unique texture to the dish. If you’re short on time, you can skip sprouting, but soaking the moong dal overnight is essential for better digestion.
- Sweetness: Adjust the amount of jaggery according to your taste preference. If you like a sweeter curry, you can add more jaggery.
- Serving Suggestions: This dish pairs wonderfully with steamed rice, roti, or paratha. You can also enjoy it with a side of yogurt for a more balanced meal.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 8g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 8g
- Sugar: 6g
This Oriya Style Mixed Vegetable Curry is a perfect blend of textures and flavors. The combination of various vegetables and the addition of sprouted moong dal makes this dish not only nutritious but also comforting. It’s a perfect choice for a wholesome vegetarian lunch or dinner. Enjoy the flavors of traditional Oriya cuisine with this easy-to-make curry that brings together the freshness of vegetables with the richness of Indian spices!
