Ghanta Tarkari
This Odia-style mixed vegetable and seed curry is a nutritious and flavorful dish made with a variety of seasonal vegetables, protein-rich soaked seeds, and an aromatic masala paste. Cooked in mustard oil, the dish is lightly spiced, semi-thick in consistency, and pairs perfectly with rice or roti. The slow-cooked process enhances its depth of flavor, making it a wholesome and traditional Odia meal that is both healthy and delicious. Perfect for anyone looking to enjoy authentic home-cooked Odia cuisine.
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.