Oriya Style Ghanta Tarkari (Mixed Vegetable Curry) – Traditional Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin (Kaddu) | 1 cup, chopped |
| Potatoes (Aloo) | 2, peeled and chopped |
| Chawla Pods (Chawla Phali) | 1-inch lengths |
| Raw Banana (Kacha Kela) | 1, peeled and chopped |
| Radish (Mooli) | 1, peeled and 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 |
| Petha Pumpkin (Petha) | 1/2 cup, peeled and chopped |
| Lima Beans (Lima Phali) | 5-6, chopped into 1-inch lengths |
| Tomatoes (Tamatar) | 1/2 cup, peeled and chopped |
| Cucumber (Kakdi) | 1/2 cup, peeled and chopped |
| Parwal (Pointed Gourd) | 3, chopped |
| Cucumber (Kachori) | 3, chopped |
| Bottle Gourd (Torai) | 1, peeled and chopped |
| Fresh Coconut (Nariyal) | 1/4 cup, grated |
| Ginger (Adrak) | 1/4 cup, grated |
| Bay Leaf (Tej Patta) | 1 |
| Black Gram (Kala Chana) | 1/2 cup, soaked for 3-4 hours |
| Sprouted Moong (Moong Sprouts) | 1/2 cup |
| Turmeric Powder (Haldi) | 1 tsp |
| Salt | To taste |
| Jaggery (Gud) | 1 tbsp, ground |
| Dry Red Chilies | 2-3, for tempering |
| Cumin Seeds (Jeera) | 1 tsp |
| Cumin Powder (Jeera Powder) | 1/2 tbsp, roasted |
| Red Chili Powder (Lal Mirch) | 1/2 tbsp |
| Ghee | 1 tbsp |
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 65 minutes
Servings: 4
Instructions
-
Prep the Black Gram and Moong Sprouts:
- First, soak the black gram (Kala Chana) in water for 3-4 hours. Drain the water.
- For the sprouted moong, rinse the moong beans and soak them overnight in water. The next day, drain the water and wrap the moong beans in a cotton cloth. Place them in a container and let them sprout for 1 day.
-
Roast the Spices:
- In a pan, dry roast the cumin seeds (jeera) along with 4-5 dry red chilies for 2-3 minutes. Let it cool, then grind it into a fine powder. Set aside for later.
-
-
Prepare the Vegetables:
- Wash and chop all the vegetables such as potatoes, yam, arbi, pumpkin, radish, sweet potato, eggplant, parwal, cucumber, bottle gourd, and petha pumpkin into small pieces.
-
Cooking the Vegetables:
- In a deep pan or kadai, add the potatoes, yam, arbi, pumpkin, radish, black gram, 1 cup of water, turmeric powder, salt, bay leaf, and grated ginger. Cook on medium heat for about 5 minutes.
-
Adding the Rest of the Vegetables:
- After 5 minutes, add the remaining chopped vegetables along with the grated coconut. Mix well, cover the pan, and let the vegetables cook for another 10-15 minutes until they begin to soften.
-
Add Jaggery and Continue Cooking:
- Once the vegetables are half-cooked, add the ground jaggery. Stir to combine, and continue cooking until all the vegetables are fully cooked and tender.
-
Finish with Moong Sprouts:
- Once the vegetables are cooked, turn off the heat and add the sprouted moong beans. Mix them well with the vegetables and let the dish rest.
-
Prepare the Tempering (Tadka):
- In a separate pan, heat the ghee. Once hot, add the dry red chilies and cumin seeds. Let them sizzle for about 15 seconds. Now add the roasted cumin powder and red chili powder. Stir and cook for another 30 seconds, then pour this tempering over the cooked vegetables.
-
Serve:
- Mix the vegetables well with the tempering and grated coconut. Turn off the heat and let the flavors meld for a few minutes.
-
Serving Suggestions:
- Serve this Oriya Style Ghanta Tarkari hot with steamed rice or roti (phulka) along with a side of tadka raita for a complete, hearty meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~6 g |
| Carbohydrates | ~35 g |
| Fiber | ~7 g |
| Fat | ~10 g |
| Saturated Fat | ~3 g |
| Sodium | ~300 mg |
| Potassium | ~800 mg |
| Vitamin C | ~25% of Daily Value |
| Iron | ~10% of Daily Value |
Notes and Tips:
- Vegetable Variety: This recipe is very flexible, so feel free to adjust the vegetables based on availability or preference. You can include seasonal vegetables like carrots, peas, or beans for a different flavor.
- Jaggery Substitution: If you don’t have jaggery, you can use brown sugar or honey, but the flavor may not be as authentic.
- Ghee vs Oil: Ghee is traditionally used for tempering in this dish, but you can use oil if you prefer a lighter version.
- Sprouted Moong: Sprouted moong adds a delightful crunch and freshness to the dish, but if you’re short on time, you can skip this step, though it will slightly alter the dish’s texture and nutritional profile.
This Oriya Style Ghanta Tarkari is a wholesome, nutrient-packed dish that beautifully combines a variety of vegetables with aromatic spices, offering a delightful experience of Oriya cuisine right at your dining table. Perfect for a lunch or dinner, this flavorful curry pairs wonderfully with rice or flatbreads, making it a complete meal for any occasion.
