Name: Ghanta recipe by Shashwatee Swagatica at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 4
Ingredients: Chopped veggies 2cups (Potato, brinjal, raw banana, pumpkin, beans, casaba root, arbi, pointed gourd, radish, cauliflower, sweet potatoes, spine gourd, ridge gourd, elephant apple etc); Onion 1 sliced; Ginger garlic paste 2tsp; Cumin seeds 1/2tsp; Mustard seeds 1/2tsp; Sprouts 1/2cup; Boiled white pea 1/4cup; Coconut 1/4cup chopped; Tomato 2 chopped; Chopped coriander leaves; oil 1tbsp; salt as per taste; Bay leaf 2nos; Turmeric powder 1/2tsp; Cumin chilli powder 2tsp(roasted and then powdered)

ABOUT Ghanta RECIPE

Ghanta Tarkari is a signature Odia recipe where variety of vegetables are cooked with 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. Though this curry is made during festivals throughout the year, but the Ghanta which is prepared the next day on the occasion of Dwitbahana Puja is something to remember.

Ingredients Serving: 4

Chopped veggies 2cups (Potato, brinjal, raw banana, pumpkin, beans, casaba root, arbi, pointed gourd, radish, cauliflower, sweet potatoes, spine gourd, ridge gourd, elephant apple etc)
Onion 1 sliced
Ginger garlic paste 2tsp
Cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Sprouts 1/2cup
Boiled white pea 1/4cup
Coconut 1/4cup chopped
Tomato 2 chopped
Chopped coriander leaves
oil 1tbsp
salt as per taste
Bay leaf 2nos
Turmeric powder 1/2tsp
Cumin chilli powder 2tsp(roasted and then powdered)

Instructions

Cut the vegetables in medium pieces after thoroughly washing them.
Boil all the pulse seeds after soaking them in water for about 8 hrs.
Boil all the cut vegetables, pre-boiled seeds, coconut pieces.
Take a tablespoon of oil in a pan and put it on medium flame,add cumin seeds and mustard seeds, bay leaf to it.
When mustards start cracking add chopped onions, ginger garlic paste and stir well.
After the paste turns golden brown, add the boiled mixture of vegetables and stir continuously.
Put the pan on low flame for 3 to 4 minutes.
Finally add the roasted cumin seeds and red chilli powder, mix.
Switch off and serve hot.

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