1 – Kankana ( Spine Gourd ) 10 pieces
2 – Janhi ( Ridge Guard )
3 – Potala ( Pointed Guard )
4 – Pani Kakharu ( White Guard )
5 – Beans
6 – Raw Banana
7 – Tomato
8 – potatoes
9 – Amrutta Vanda ( Raw Papya )
10 – sprouts Green moong
11 – soaked the kala chana
Used Gota Masala
5 Teja Patra
6 Gola Maricha
7 Sukhila Lanka
9 China Badam
How to make Oriya Style Lite Ghanta Tarkari (Mixed Vegetables Curry)
- To begin the preparation of Oriya Style Ghanta Tarkari, soak the kala chana for 3 to 4 hours, preferably overnight.
- Wash the green moong beans and soak overnight in enough water. Drain the water and clean properly. Wet a clean cotton cloth and wring excess water from it. Tie the moong daal in the cloth and keep it covered in a container for a day. When you open it , you should be able to see sprouts coming from it.
- Grind all gota Masala Jeera, Dhania, Dalchini Lavanga, Teja Patra, Gola Maricha, Sukhila Lanka. Gujarati, China Badam. Make it a fine paste.
- Wash and cut the vegetables. In a heavy bottomed vessel, add theKankana, Janhi, Potala, Pani Kakharu, Beans, Raw Banana, Tomato, potatoes, Amrutta Vanda. Since these vegetables take long time to cook, you need to cook them first.
- After 5 minutes, add the rest of the vegetables and the chopped coconut, cover and cook on medium heat. You do not have to add more water as many of the vegetables will start releasing their own water.
- Once the vegetables are half done, add tomatoes . Remove from heat. Add the sprouted moong to it.
- In a pan, heat the Oil and add the masala paste and saute the masala deeply, until the raw smell is gone and oil comes in and immediately pour this over the cooked vegetables. Add the grated coconut, mix well and cook on low flame for 4 to 5 minutes.
- Serve the Light Ghanta Tarkari hot with phulkas or steamed rice.