Oriya Style Ghanta Tarkari Recipe
Description:
Oriya Style Ghanta Tarkari is a traditional and nutrient-packed vegetable dish from Odisha, India. This dish, commonly prepared during festivals, combines a variety of seasonal vegetables with pulses, making it a wholesome and delicious offering. The use of spices, coconut, and jaggery adds a rich depth of flavor, while the sprouted moong gives it a unique touch. This healthy vegetarian dish is a perfect accompaniment to rice or phulka, making it an ideal choice for a hearty lunch.
Cuisine: Oriya Recipes
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin, chopped | 1 Cup |
| Potato, chopped | 2 Potatoes |
| Raw Banana, peeled and chopped | 1 Raw Banana |
| Radish, chopped | 1 Radish |
| Sweet Potato, peeled and chopped | 1 Sweet Potato |
| Arbi, peeled and chopped | 2 Arbi |
| Brinjal, chopped | 1 Brinjal |
| Ashgourd Pumpkin, peeled and chopped | 1/2 Cup |
| Lima Beans, chopped into 1-inch lengths | 5-6 Lima Beans |
| Tomato, peeled and chopped | 1/2 Cup |
| Cucumber, peeled and chopped | 1/2 Cup |
| Pointed Gourd, chopped | 3 Pointed Gourd |
| Kakroda, chopped | 3 Kakroda |
| Ridge Gourd, peeled and chopped | 1 Ridge Gourd |
| Coconut, grated | 1/4 Cup |
| Coconut, chopped | 1/4 Cup |
| Ginger, grated | 1 Tbsp |
| Bay Leaf | 1 Bay Leaf |
| Black Gram, soaked | 1/2 Cup |
| Sprouted Moong | 1/2 Cup |
| Turmeric Powder | 1 Teaspoon |
| Salt | To taste |
| Jaggery, ground | 1 Tbsp |
| Dry Red Chilli | 2-3 for tempering |
| Cumin Seeds | 1 Teaspoon |
| Cumin Powder, roasted | 1/2 Tbsp |
| Red Chilli Powder | 1/2 Tbsp |
| Ghee | 1 Tbsp |
Preparation Time: 15 Minutes
Cooking Time: 50 Minutes
Total Time: 1 Hour 5 Minutes
Servings: 4-6
Instructions
-
Prepare the Pulses:
- Start by soaking the black gram (Kala Chana) in water for 3-4 hours.
- For the sprouted moong, wash it thoroughly and soak it overnight in water. The next morning, drain the water, place the moong in a cotton cloth, tie it, and keep it in a container for a day. By the end of the day, your moong will be sprouted and ready to use.
-
Spice Tempering:
- In a pan, add 1 tablespoon cumin seeds and 4-5 dried red chilies. Roast them for 2-3 minutes until they release their aroma. Allow the spices to cool, then grind them into a coarse powder. Set aside for later.
-
Chop the Vegetables:
- Wash and chop all the vegetables into bite-sized pieces. These include the pumpkin, potatoes, radish, sweet potato, arbi, brinjal, and ridge gourd, among others.
-
Cooking the Vegetables:
- In a large pan, add the chopped potatoes, sweet potatoes, arbi, pumpkin, radish, soaked black gram, and 1 cup of water. Stir in turmeric powder, salt, bay leaf, and ginger. Cook the vegetables on medium heat for about 5 minutes.
-
Add the Remaining Vegetables:
- Now, add the remaining vegetables (such as tomato, cucumber, pointed gourd, kakroda, and ridge gourd) along with the chopped coconut. Mix everything together. Cover the pan and let it cook for an additional 10-15 minutes, allowing the vegetables to soften.
-
Adding Jaggery and Moong Sprouts:
- Once the vegetables are half-cooked, add the ground jaggery and continue to cook until all the vegetables are fully cooked and tender. Turn off the gas and gently fold in the sprouted moong. The moong will add a burst of freshness and nutrition to the dish.
-
Prepare the Tadka:
- In a separate small pan, heat 1 tablespoon ghee. Add the roasted dry red chilies and cumin seeds to the hot ghee, allowing them to crackle for 15 seconds. Next, add red chili powder and the cooked vegetable mixture. Stir everything together, then sprinkle in the grated coconut. Cook for another 4-5 minutes to let the flavors meld together.
-
Serve:
- Once done, turn off the heat and serve your delicious Oriya Style Ghanta Tarkari with steamed rice or phulka. It pairs wonderfully with a bowl of refreshing tadka raita for a wholesome and filling lunch.
Tips for Making the Best Ghanta Tarkari:
- Fresh Vegetables: The key to a flavorful Ghanta Tarkari lies in using fresh, seasonal vegetables. Opt for vegetables that are locally available to enhance the authenticity of the dish.
- Moong Sprouts: Make sure the moong is properly sprouted to ensure a crunchy texture and added nutrition. You can soak it for longer if needed, depending on the temperature in your area.
- Spices: Adjust the spices according to your taste. If you like it spicier, feel free to add more red chili powder or dried red chilies during the tempering step.
This hearty and wholesome Oriya Style Ghanta Tarkari is not only a treat for the taste buds but also a great way to incorporate a wide variety of vegetables into your diet. Perfect for festivals, family gatherings, or a nourishing weeknight dinner, this dish celebrates the essence of traditional Odia cuisine in a delicious and nutritious way.
