By Ujjainee Roy
May 27, 2024
If you're looking for a hearty veggie curry for summer that features seasonal produce, try the Odia Ghanta Tarkari. This dish is a flavorful and nutritious combination of various vegetables, legumes, and sometimes a bit of coconut. It is typically prepared during festive occasions and special events in Odisha. Let's explore its recipe.
– 1 cup pumpkin, diced – 1 cup potato, diced – 1 cup eggplant – 1 cup radish, diced – 1 cup carrot, diced – 1 cup raw banana, diced – 1 cup green beans, chopped – 1 cup green peas – 1 cup cauliflower florets – 1/2 cup drumsticks – 1/2 cup black-eyed peas – 1/2 cup Bengal gram – 1 teaspoon panch phoron – 2-3 dried red chilies – 1 bay leaf – 1 teaspoon turmeric powder – 1 teaspoon cumin powder
Soak the black-eyed peas and Bengal gram separately for at least 2 hours. Boil them until they are tender but not mushy. Prepare all the vegetables by washing, peeling, and chopping them into bite-sized pieces.
Heat mustard oil in a large pan or kadhai over medium heat. Once the oil is hot and starts to smoke, reduce the heat and add the panch phoron, dried red chilies, and bay leaf.
Sauté for a few seconds until the spices release their aroma. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the chopped tomatoes and cook until they turn soft and the oil starts to separate from the mixture. Add turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well to combine the spices with the tomato mixture.
Add the boiled black-eyed peas and Bengal gram to the pan. Add enough water to cover the vegetables and legumes. Season with salt to taste. Cover the pan and cook on medium heat
Once the vegetables are cooked, add the grated coconut to the pan. Mix well to combine the coconut with the vegetables. Cook for another 5-7 minutes until the coconut is well incorporated. Serve hot.