Oriya Style Mixed Vegetables Curry (Oriya Gante Tarkari)
Oriya Gante Tarkari is a delicious and hearty mixed vegetable curry hailing from the vibrant culinary traditions of Odisha. This comforting dish is often prepared during festive occasions and is shared with neighbors to celebrate the bountiful harvest. Packed with a variety of fresh vegetables and lentils, this curry is not only nutritious but also a flavorful addition to any meal. The unique blend of spices, along with the sweetness of jaggery, adds depth to the flavor, making it a perfect accompaniment to rice or roti.
Ingredients
| Ingredients | Quantity |
|---|---|
| Pumpkin (kaddoo) | 1 cup, chopped |
| Potato (aloo) | 2, chopped |
| French beans (phaliya) | 10, chopped |
| Raw banana (kacha kela) | 1, peeled and chopped |
| Radish (mooli) | 1, chopped |
| Sweet potato (shakar-kandi) | 1, peeled and chopped |
| Arbi (taro root) | 2, peeled and chopped |
| Yam (ratalu) | 1/2 cup, peeled and chopped |
| Eggplant (baingan) | 1, chopped |
| Ash gourd (ash lauki) | 1/2 cup, peeled and chopped |
| Lime pod (lime phali) | 6, chopped |
| Tomato (tamatar) | 1/2 cup, chopped |
| Cucumber (kakdi) | 1/2 cup, chopped |
| Pointed gourd (parwal) | 3, chopped |
| Contol (contol) | 3, chopped |
| Ridge gourd (turai) | 1, peeled and chopped |
| Fresh coconut (narial) | 1 tbsp, grated |
| Dry coconut (narial) | 1/4 cup, finely chopped |
| Ginger (adrak) | 1/4 cup, grated |
| Bay leaf (tej patta) | 1 |
| Black chickpeas (kala chana) | 1/2 cup, soaked |
| Yellow moong dal (pili moong dal) | 1/2 cup |
| Turmeric powder (haldi) | 1 tsp |
| Salt (namak) | to taste |
| Jaggery (gud) | 1 tbsp, grated |
| Dry red chilies (sookhi lal mirch) | 3, for tempering |
| Mustard seeds (rai) | 1 tsp |
| Cumin seeds (jeera) | 1/2 tbsp |
| Red chili powder (lal mirch powder) | 1 tsp |
| Ghee (clarified butter) | 1 tbsp |
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Instructions
To prepare the Oriya Gante Tarkari, begin by soaking the black chickpeas (kala chana) in water for 3-4 hours. Similarly, rinse the yellow moong dal (pili moong dal) in clean water and soak it overnight in water. After soaking, drain the water and wrap the dal in a clean cloth. Allow it to sprout for a day by covering it and placing it in a bowl.
In a small frying pan, dry roast the cumin seeds and dry red chilies for a few minutes. Once roasted, grind the mixture into a fine powder and set it aside.
Now, clean and chop all the vegetables. Heat a pan and add the potato, pumpkin, yam (ratalu), sweet potato, arbi, and soaked black chickpeas. Add 1 cup of water, turmeric powder, salt, bay leaf, and grated ginger. Cook the vegetables for about 5 minutes.
Once the vegetables are partially cooked, add the remaining vegetables: ash gourd, lime pod, tomato, cucumber, pointed gourd, and ridge gourd. Mix well and cover the pan, cooking on medium heat until the vegetables are cooked through.
Once the vegetables are tender, add the grated jaggery and the sprouted yellow moong dal. Stir the mixture and cook for another 5 minutes.
In a separate small pan, heat ghee and add mustard seeds. When the seeds begin to splutter, add the dry red chilies, followed by the roasted cumin and red chili powder mixture. Pour this tempering over the vegetables.
Finally, sprinkle the grated fresh coconut and finely chopped dry coconut over the cooked curry. Stir gently and let it simmer for 3-4 more minutes for the flavors to combine.
Serve the hot and flavorful Oriya Gante Tarkari with steamed rice or soft rotis for a satisfying and wholesome meal.
Allergen Information:
- Contains mustard seeds and cumin seeds.
- This recipe is vegetarian and does not contain any dairy or animal-based products. However, if you’re using ghee, it may not be suitable for those following a strict vegan diet.
Dietary Preferences:
- Vegetarian: This dish is entirely plant-based, making it perfect for vegetarians and vegans (if ghee is replaced with oil).
- Gluten-Free: This recipe does not contain gluten, making it suitable for those with gluten sensitivities or celiac disease.
- Dairy-Free: No dairy products are used in this recipe, making it safe for those with lactose intolerance.
Advice:
- If you want to adjust the sweetness of the dish, feel free to increase or decrease the amount of jaggery as per your taste preference.
- The sprouting of moong dal adds a nutritious touch to the curry, enhancing both the texture and flavor of the dish.
- You can also experiment with different vegetables, such as zucchini or carrots, depending on what is available seasonally.
- This curry is perfect for festive occasions or large family gatherings, as it can be prepared in bulk and served with a variety of accompaniments.
Conclusion:
Oriya Gante Tarkari is a traditional and flavorful mixed vegetable curry that beautifully represents the rich and diverse flavors of Odisha. The combination of fresh vegetables, aromatic spices, and the sweetness of jaggery creates a balanced and comforting dish that is sure to delight your taste buds. Whether you’re celebrating a special occasion or simply looking for a wholesome vegetarian dish, this recipe will surely make a lasting impression.
