This traditional Ghanta Tarakari is a nutritious and flavorful dish made with a mix of vegetables, soaked seeds, and a rich homemade masala paste. Perfect to be served with steamed roti. This dish is a classic Odia-style mixed vegetable and seed curry, prepared with a blend of seasonal vegetables and protein-rich soaked seeds. The curry is infused with a fragrant, mildly spiced masala paste, making it both nutritious and flavorful. It is traditionally cooked in mustard oil, enhancing its authentic taste. The dish is semi-thick in consistency and pairs perfectly with steamed rice or roti. This wholesome preparation is not only rich in fiber and protein but also carries the earthy flavors of Odisha’s traditional home-cooked meals.
Ghanta Tarkari
Ingredients
Vegetables
- 200 grams Khakaru (Pumpkin) chopped
- 200 grams Alu (Potato)
- 200 grams Saru (Colocasia/Taro Root)
- 250 grams Bins (French Beans/Green Beans)
- 300 grams Desialu (Sweet Potato)
- 1 Kadali (Raw Banana/Plantain)
Soaked Seeds (Soak Overnight & Drain Before Cooking)
- ¼ Baragudi Seeds
- ¼ Simba Seeds
- ¼ Matara Seeds (Dried Peas)
Masala Paste (Grind Without Roasting)
- 1 tbsp Jeera (Cumin Seeds
- 2 tbsp Dhania (Coriander Seeds)
- 10 seeds Golmaricha (Black Peppercorns)
- 4 small pieces Dalchini (Cinnamon)
- 2 leaves Tejapatra (Bay Leaves)
- 2 pieces Sukhia Lanka (Dry Red Chilies)
- 2 roughly chopped Onions
- 4 Garlic Cloves
- 2 pieces Ginger
- 1 medium Tomatoes choped
For Cooking
- 2-2 tbsp Mustard Oil
- ½ tsp Jeera (Cumin Seeds
- 1 Tejapatra (Bay Leaf)
- 1/2 tsp Haldi (Turmeric Powder)
- Salt as per taste
Instructions
Prepare the Masala Paste
- In a grinder, add jeera, dhania, golmaricha, dalchini, tejapatra, sukhia lanka, onions, garlic, ginger, and tomatoes.
- Add a little water and grind into a smooth paste. Set aside.
Heat Oil & Sauté the Masal
- Heat mustard oil in a kadhai on medium flame.
- Add jeera (cumin seeds) and tejapatra (bay leaf). Let them crackle.
- Add a little chopped onion and sauté until it turns slightly golden.
- Add the prepared masala paste and cook on medium flame.
- Stir continuously and sauté until the raw smell disappears and oil starts to separate from the masala.
Add Vegetables & Seeds
- Add all the chopped vegetables and mix well with the masala.
- Sauté for 5-7 minutes on medium flame until the vegetables soften slightly.
- Add the soaked and drained seeds and continue sautéing for another 5 minutes.
Final Adjustments & Serving
- Once the vegetables and seeds are well-cooked, check the consistency and adjust if needed.
- Once the vegetables and seeds are well-cooked, check the consistency and adjust if needed.
- Serve hot with steamed rice or roti.
Notes
Tips & Variations
✔ For extra flavor, you can add a spoon of ghee at the end.✔ For a spicier version, add 1-2 green chilies while grinding the masala.
✔ For added richness, you can mix a little coconut milk towards the end.
This traditional Odia mixed vegetable and seed curry is a perfect blend of flavors, nutrition, and heritage. The combination of fresh vegetables, protein-rich seeds, and aromatic spices makes it a wholesome and satisfying dish. Slow cooking enhances the depth of flavors, while the mustard oil brings out its authentic Odia taste.
Whether enjoyed with steamed rice or roti, this dish is a comforting, hearty, and healthy meal that reflects the simplicity and richness of Odisha’s traditional cuisine. Try this recipe to experience the true essence of Odia home-cooked food, filled with warmth and nourishment.
Happy Cooking & Enjoy Your Meal! 😊🍛
