Oriya Ghanta Tarkari: Traditional Mixed Vegetable Curry from Odisha

Oriya Style Ghanta Tarkari Recipe (Mixed Vegetables Curry)

Introduction:
Oriya Style Ghanta Tarkari, a traditional mixed vegetable curry from Odisha, is a delicious and nutrient-packed dish that is not only wholesome but also a true representation of Odia cuisine. This flavorful curry is made by combining a variety of vegetables with pulses, legumes, and aromatic spices, making it a versatile dish suitable for festive occasions and regular meals alike. The dish is commonly prepared during festivals, particularly on the occasion of Dwitbahana Puja, and is a popular dish in the households of Odisha.

The unique aspect of this dish lies in its generous use of seasonal vegetables, which contribute to its rich nutrient content. It bears resemblance to the famous Aviyal from Kerala and Undhyoo from Gujarat, both of which are also hearty, mixed vegetable dishes with their regional variations. The careful balance of sweetness from jaggery, spice from red chillies, and the subtle flavors of the vegetables make this curry a delightful addition to any lunch spread.

Cuisine: Oriya Recipes
Course: Lunch
Diet: Vegetarian

Ingredients

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4-5

Instructions:

1. Soak Pulses:
   Start by soaking the kala chana (brown chickpeas) for about 3-4 hours, or preferably overnight, to ensure they cook well. Similarly, wash the green moong beans and soak them overnight in enough water. Drain the water and clean the beans thoroughly. To sprout the moong beans, wet a clean cotton cloth, wring out the excess water, place the moong daal inside, and keep it covered in a container for a day. After a day, the moong beans should have sprouted.

2. Prepare Spices:
   Dry roast 1 tablespoon cumin seeds and 4-5 dry red chillies in a pan. Let them cool, and then grind them into a fine powder. Keep this spice powder aside for later use.

3. Prepare the Vegetables:
   Wash and peel all the vegetables as required. Cut them into cubes or small pieces for even cooking. You can use a combination of seasonal vegetables like pumpkin, potatoes, sweet potatoes, radish, colocasia, and yam, along with other vegetables like brinjal, cucumber, and pointed gourd, among others.

4. Cook the Harder Vegetables:
   In a large, heavy-bottomed vessel, add the potatoes, elephant yam, colocasia, sweet potato, pumpkin, radish, and soaked kala chana. Add 1 cup of water, turmeric powder, salt, bay leaf, and grated ginger. Cook these vegetables on medium heat for about 5-7 minutes, as they take longer to cook.

5. Add the Remaining Vegetables:
   Once the harder vegetables are partially cooked, add the remaining vegetables such as brinjal, cucumber, pointed gourd, spine gourd, ridge gourd, and chopped coconut. Cover the vessel and cook on medium heat. You don’t need to add more water as many of these vegetables will release their own moisture during cooking.

6. Add Sweetness and Final Cooking:
   When the vegetables are half done, add the elephant apple (or raw mango or tomato as an alternative) and powdered jaggery. Stir well and cook the mixture until all the vegetables are tender and cooked through. If needed, add a little water to adjust the consistency. Once done, remove the vessel from heat.

7. Add the Sprouts:
   Gently mix in the sprouted green moong beans to the cooked vegetables, ensuring they are evenly incorporated.

8. Temper the Curry:
   In a separate pan, heat the ghee and add the dry red chillies and cumin seeds. Once the cumin seeds begin to splutter, add the roasted cumin powder and red chilli powder. Stir well and immediately pour this tempering over the cooked vegetable mixture.

9. Final Touch:
   Sprinkle the grated coconut on top, mix well, and cook on a low flame for 4-5 minutes, allowing the flavors to meld together.

10. Serve:
    Serve the hot and flavorful Oriya Style Ghanta Tarkari with phulkas (Indian flatbreads) or steamed rice for a wholesome and satisfying meal.

Tips for Best Results:

• Vegetable Variations: Feel free to use any other vegetables of your choice, depending on availability. Common variations include adding bottle gourd or drumsticks.
• Jaggery Substitute: If you don’t have jaggery, you can substitute it with brown sugar or coconut sugar for a similar sweet and earthy flavor.
• Spice Adjustments: Adjust the amount of red chilli powder and cumin according to your spice preference. The recipe can be made as spicy or mild as you like.
• Serving Suggestions: This curry goes exceptionally well with steamed basmati rice or chapatis. It also makes for an excellent side dish for any festive meal or potluck gathering.

Enjoy the rich, comforting flavors of Oriya Style Ghanta Tarkari, a dish that brings together the goodness of a variety of vegetables and pulses, making it not only a treat for the taste buds but also a healthy and filling meal.