Ghanta tarkari
AI-drafted · awaiting admin review
A thick mix of many seasonal vegetables and soaked pulses, cooked together with coconut and roasted spices for festive days.
Region: OdishaOccasion: Festivals and winterTime: 1 hour + soakingServes: 6Vegetarian
Ingredients
- ¼ cup each dried peas, chana and green moong, soaked overnight
- 1 raw banana, 1 sweet potato, 1 brinjal, 1 cup pumpkin, 1 cup yam and 1 cup beans, all cubed
- 2 tbsp mustard oil
- 1 tsp panch phutana
- 2 dried red chillies
- 1 tsp ginger paste
- ½ tsp turmeric
- Salt to taste
- 3 tbsp grated coconut
- 1 tsp cumin and 2 dried chillies, roasted and powdered
- 1 tsp ghee
Method
- Pressure-cook the soaked pulses with salt and turmeric until just soft.
- Heat mustard oil, add panch phutana and dried chillies, then the ginger paste.
- Add the harder vegetables (yam, sweet potato, banana, pumpkin) and stir-fry for 5 minutes, then the rest.
- Add the cooked pulses with their water, cover and cook until all the vegetables are soft and the mixture is thick.
- Stir in coconut, roasted cumin-chilli powder and ghee. Serve with rice.
History
Ghanta means ‘mixed together’. The dish uses whatever vegetables the season gives, in the way temple and village kitchens cook for many people.
Significance
Ghanta is cooked on festive days in many Odia homes, especially in winter when fresh vegetables are plentiful.