Ghanto Tarkari ( Odisha Style Mixed Vegetable Recipe)
by Tarla Dalal
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Mixed veg curries are popular all over the world, and every cuisine has innumerable such recipes. However, it is truly fascinating how different one recipe is from another.
Mixed veg curries of South India are totally different from those cooked in the West, East or North. This difference arises not only from the way the veggies are cooked and the masalas used, but also from the choice of veggies.
In this classic mixed vegetable preparation of Odisha, you will see some of their classic veggies like poi saag and raw bananas cooked with a tongue-tickling mustard paste.
People in Odisha eat a lot of veggies, and you will find that every meal has at least two vegetable dishes. Sometimes, the dish is a medley of veggies as in the case of the Ghanto Tarkari.
Apart from common veggies like brinjal and pumpkin, this recipe also includes poi saag and raw bananas. People in Odisha use almost every part of the banana plant. The stem (manja) and raw bananas are also used like other regular veggies, while the leaves are used for serving food on special occasions.
Another unique addition to the Ghanto Tarkari is the poi saag, a green leafy vegetable that is native to Odisha, West Bengal and a few regions of Bihar and Jharkhand. These vegetables, cooked with a unique blend of spices, make a wonderful main course that can be enjoyed with rice or chapatis.
If you like mixed vegetable subzis then do try recipes from different regions in India like Maharashtrian Vegetable Kolhapuri, Hyderabadi Mixed Veg Korma, Gujarati Oondhiya, South Indian Avial, Rajasthani Panchmel ki Subzi and Punjabi Mixed Vegetables Patiala Style .
Enjoy how to make Ghanto Tarkari recipe with detailed step by step photos below.
- Combine the mustard seeds, garlic cloves and green chillies in a sil batta/khal batta (pestle and mortar).
- Grind it to a smooth paste and keep aside for about half an hour to reduce the bitterness of the mustard seeds.
- Put all the vegetables except poi saag in a bowl of water to avoid browning.
- Pressure cook the chana dal with ¾ cup of water in a pressure cooker for 2 to 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a kadhai, add the mustard seeds and cumin seeds.
- When the seeds crackle add the onions and sauté for about 2 minutes or till the onions turn translucent.
- Add the ginger-garlic and sauté for 1 minute.
- Add the tomatoes and sauté for 3 to 4 minutes.
- Add the half paste and mix well.
- Add the all the vegetables except poi saag, add salt and mix well.
- Add the cumin seeds powder, garam masala, coriander powder, chilli powder and turmeric powder and mix well.
- Add 1½ cups of water, add the poi saag, cover with a lid and cook the vegetables for 15-18 minutes till all vegetables are cooked and tender.
- Add the boiled chana dal, mix well and cook for 1 more minute.
- Serve the ghanto tarkari hot with steamed rice or chapatis.
Nutrient values (Abbrv) per serving
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