Ghanta tarkari recipe is one of our Odia authentic recipes. It prepares only the occasion of Samba Dasami. Samba dasami is at the doorstep and one of the Prasad this day in our house is “Ghanta tarkari”. Samba Dasami is a festival unique to the state of Odisha, India.
It is celebrated on the 10th day of the Sukla paksha of Pausa masa or waxing phase of moon in Pausa month as per traditional Odia calendar. This festival is specially celebrated in the eastern part of Odisha.
On this day of Samba Dasami, the women in the family wake up before sunrise. After bathing they prepare dishes such as khichri, puri and Ghadghadia tarkari (ghanta tarkari), and offer them to the sun god at sunrise.
One of the specific characters of this ritual is a variety of individual food items. This food is offered to the sun god in the name of each member of the family, especially children.
Ghanta tarkari is a signature Odia recipe where a variety of vegetables. Odisha people use soaked pulses and legumes in huge quantities and distributed among neighbors.
Due to the presence of so many vegetables, the nutrient content of this curry is also high. 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.
People in Odisha eat a lot of veggies, and you will find that every meal has at least two vegetable dishes. Ghanta can be eaten with yellow khichri or sweet rice or plain rice. Also, you can have it with roti.
So, you just try this recipe at your home and share your experience with me. I am sharing the recipe below.
Odisha Ghanta Curry RecipeCourse: MainCuisine: IndianDifficulty: Medium
Ghanta tarkari is one of our Odia authentic recipes. It prepares only the occasion of Samba Dasami. Samba dasami is at the doorstep and one of the Prasad this day in our house is “Ghanta tarkari”.
Potato- 1 large
Pumpkin- 100 gms
Beans- 100 gms
Radish- 1 no
Flat bean- 100 gms
Raw papaya- 100 gms
Carrot- 1 no
Beetroot- 1 no
Yam- 100 gms
Colocasia- 100 gms
Cauliflower- 100 gms
Brinjal- 2 nos
Black chana- 1/2 cup
green moong sprouts- 1/2 cup
Chana dal- 100 gms
Green peas- 100 gms
- For masala
Refined oil as need
Cumin seeds- 1 tbsp
Bay leaf- 2 no
Cinnamon- 1 no
Sliced onion- 2 large
Chopped tomato- 2 large
Ginger garlic paste- 2 tbsp
Turmeric powder- 2 tsp
Kashmiri red chilli powder- 1 tbsp
Garam masala powder- 1 tsp
Coriander powder- 1 tbsp
Curry powder- 1 tbsp
Dried red chilli- 4 no
Salt as need
- For garnishing
Coriander leaves few
Grated coconut- 1/2 cup
- First, wash all the vegetables neatly and drain them, keep them aside.
- Now heat oil in a pressure cooker on medium flame, when oil becomes hot, add cumin seeds, bay leaves, cinnamon and dried red chillies into it, when it starts crackle, add sliced onion into it and fry it till it looks golden brown.
- Then add chopped tomato into the oil and fry it till tomato will be mashy.
- Now add ginger garlic paste to it and keep frying till the raw smell goes away.
- Then add turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, and curry powder into the masala and fry it for some time.
- Then add all the washed vegetables into the masala and keep frying for some time.
- Now add chana dal, black chana, green moong sprouts, and green peas into them and keep frying for some time.
- Then add some water into it and add salt as per taste and close the lid of the pressure cooker and wait for 2 whistles.
- After 2 whistles done, leave the cooker for sometime, after that open the lid and keep stirring with a spatula and mash it little bit.
- Now ghanta curry is ready, garnish with some grated coconut and coriander leaves on the top.