Ghanta Tarkari I Odia Authentic Recipe I roshniscuisine
This is a famous recipe of Odisha…a gravy dish prepared by mixing so many veggies,super tasty n healthy too. It can be served with roti,paratha,chakuli…I like to have this with rice too. So lets get started with this Odia Authentic Recipe.
You can watch the video recipe in Hindi here
You can watch the video reicpe in Odia here
Preparation time 20 min
Cooking Time 25 to 30 min
Serving Persons 4 to 6
2 medium onion finely chopped
2 big tomatoes chopped
2 tsp ginger-garlic paste
2 green chili slitted
¼ cup pumpkin cubes
½ cup French beans cut into 2 inch length
¼ cup carrot cubes
½ cup cauliflower florets
½ cup brinjal cubes
2 medium potato cut into cubes
1 medium arbi cut into cubes
1 sweet corn cob cut into 3 inch length
¼ cup green peas
¼ cup boiled dry peas
2 tbsp chanadal soaked in water
2 tbsp chopped coriander rleaves
2 tbsp oil
3 cups water to make gravy
½ tsp turmeric powder
2 tsp coriander powder
1 tsp garam masala
½ tsp red chili powder
1 tsp kashmiri red chili powder
Salt to taste
1 tsp mustard seeds
½ tsp cumin seeds
a pinch of asafoetida
2 whole red chili
2 small bay leaves
2 inch cinnamon stick
1 star anise
4 black pepper
1 big cardamom
2 small cardamom
Heat oil,add all the khada masala,sauté for some time.
Now add the rest tasdka part to this.
When mustard seeds start crackle,add ginger garlic paste and green chili.
Now add chopped onion with a [pinch of salt so that onion is cooked faster.
Now add chopped tomatoes to this till it gets mushy in texture.
Add all the veggies except cauli flower and mix it well.
After some time add all spice powder to this except garam masala and let it cook for some time with its own water.
On the other side boil some water and add this hot water to the veggie with garam masala and pressure cook it for 1 siti.
Let the pressure release automatically, add cauliflower to this.
In low to medium flame cook it for 15 to 20 min.
Finally add chopped coriander leaves n mix it well.
Serve hot with paratha…
Always use hot water for gravy part…it enhance the flavour.
Add garam masala at the end to retain its flavour.
Let the veggies cooked with its own water…it is more tasty.
Whatever veggie available here I have used these,you can use whatever available in your area.
You can use long beans,flat beans,yam,parval,tondli…so many varities.
I used crushed ginger garlic paste,it is more tastier as it is little coarse in texture.
As I prepared aloo curry for a party and I have used ginger garlic paste like this,so int his recipe also ‘I have used this.
I added cauliflower at the end as it is cooked faster.
By adding little grated coconut it enhance the taste…if you don’t like just skip it.