Ghanto Tarkari ( Odisha Style Mixed Vegetable Recipe)


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Ghanto Tarkari ( Odisha Style Mixed Vegetable Recipe)

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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.

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Ghanto Tarkari ( Odisha Style Mixed Vegetable Recipe) recipe - How to make Ghanto Tarkari ( Odisha Style Mixed Vegetable Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 6 servings
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Ingredients

For The Mustard Paste
1 tsp mustard seeds ( rai / sarson)
4-5 garlic (lehsun) clove
2-3 green chilli

For The Ghanto Tarkari
1/2 cup brinjal (baingan / eggplant) cubes
1/2 cup carrot cubes
1/2 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup washed and roughly chopped poi saag
1/2 cup raw banana cubes
1/2 cup potato cubes
1/2 cup chana dal (split bengal gram) , washed and soaked for 1 hour and drained
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
2 tbsps finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 cup finely chopped tomatoes
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1 tsp coriander (dhania) powder
1 tsp red chilli powder
1 tsp turmeric powder (haldi)
Method
For the mustard paste

    For the mustard paste
  1. Combine the mustard seeds, garlic cloves and green chillies in a sil batta/khal batta (pestle and mortar).
  2. Grind it to a smooth paste and keep aside for about half an hour to reduce the bitterness of the mustard seeds.

For the ghanto tarkari

    For the ghanto tarkari
  1. Put all the vegetables except poi saag in a bowl of water to avoid browning.
  2. Pressure cook the chana dal with ¾ cup of water in a pressure cooker for 2 to 3 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside.
  4. Heat the oil in a kadhai, add the mustard seeds and cumin seeds.
  5. When the seeds crackle add the onions and sauté for about 2 minutes or till the onions turn translucent.
  6. Add the ginger-garlic and sauté for 1 minute.
  7. Add the tomatoes and sauté for 3 to 4 minutes.
  8. Add the half paste and mix well.
  9. Add the all the vegetables except poi saag, add salt and mix well.
  10. Add the cumin seeds powder, garam masala, coriander powder, chilli powder and turmeric powder and mix well.
  11. 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.
  12. Add the boiled chana dal, mix well and cook for 1 more minute.
  13. Serve the ghanto tarkari hot with steamed rice or chapatis.

Ghanto Tarkari ( Odisha Style Mixed Vegetable Recipe) recipe with step by step photos

Other Odia recipes

  1. If you like this Ghanto Tarkari recipe, you can also try out other Odia recipes like:

For the mustard paste

  1. Take a khal batta /sil batta (mortar and pestle) and add the mustard seeds to it.
  2. Add the garlic cloves.
  3. Now, add the green chilies to it. 
  4. Add about 2 tbsp water. Grind it to a smooth paste. Keep it aside for about half an hour to reduce the bitterness of the mustard seeds.

For the Ghanto Tarkari

  1. Wash and soak the Chana dal for an hour.
  2. Drain the water and pressure cook it for 2-3 whistles.
  3. Wash all the vegetables with water. Chop them up into cubes of equal sizes. Put all the vegetables in a bowl of water to avoid browning.
  4. Wash and roughly chop the Poi saag.
  5. Heat the oil in a kadhai.
  6. Add the mustard seeds.
  7. Now add the cumin seeds. Both cumin and mustard seeds are the soul of Odia cuisine. You can also flavor your Ghanto Tarkari by adding a teaspoon of Panch phoron to the oil instead of cumin and mustard seeds.
  8. After the seeds start crackling ,add the finely chopped onions and saute well for 2 minutes till the onions become translucent.
  9. Add ginger garlic paste and cook for 1 minute. You can eaily make the ginger garlic paste at home.
  10. Add the chopped tomatoes and cook for 3 to4 minutes. Use ripe, fresh and red tomatoes.
  11. Add half of the mustard paste and mix it well with the rest of the contents in the pan.
  12. Now, add the all the vegetables together and give it a stir. You can also add poi saag to the Ghanto Tarkari at this stage if you wish to.
  13. Add the salt to taste.
  14. Add the cumin powder.
  15. Add the garam masala.
  16. Similarly, add coriander powder to enhance the flavours of your Ghanto Tarkari.
  17. Add the chilli powder for the spice.
  18. Add the turmeric powder for the colour.
  19. Mix well and add 1½  cup of water to cook the vegetables.
  20. Add the Poi saag. Cover with a lid. This will cook the vegetables faster.
  21. Cook for 15-18 minutes till all the vegetables are tender. You can check the tenderness by using a fork. If the vegetables are tender it will be easy to pierce through them.
  22. Add the boiled chana dal.
  23. Mix well and cook the GhantoTarkari for a minute.
  24. Serve the Ghanto Tarkari hot with steamed rice or chapatis.

Nutrient values (Abbrv) per serving
Energy167 cal
Protein5.3 g
Carbohydrates23.7 g
Fiber5 g
Fat5.7 g
Cholesterol0 mg
Sodium21.1 mg

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Reviews

Ghanto Tarkari ( Odisha Style Mixed Vegetable Recipe)
5
 on 12 Jun 19 05:34 PM


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Tarla Dalal    Thanks for your response! We are glad that you liked the recipe!!
Reply
14 Jun 19 03:56 PM