Friday, 30 September 2016

Ghanta (Mixed Vegetables Curry Odia Style)

Ghanta is purely an authentic odia delicacy. Basically a variety of vegetables are cooked with soaked pulses. Ghanta is preferred to prepare on the next day of 'dwitbahana osa'. Now-a-days this is a must-dish on special occasions of any odia family. Ghanta literally means 'mixed' in odia, which indicates mixed vegetables. 

There are several versions of preparing ghanta. Here I have the method of my MIL. She always avoid to pressure cook the vegetables. Instead of that, she cooks the ghanta in a big kadhai / a broad dip pan. Also she adds variety of sprouts. After learning from her, I also started adding sprouts  along with other soaked pulses while preparing ghanta. Due to the presence of so many vegetables along with sprouts, the nutrient content of this dish is also high. So just follow the steps mentioned below to make this authentic nutritious odia dish.

Preparation Time : 20 mins      |      Cooking Time : 40 mins

Ingredients :        

Potato (peeled and cut into cubes)
1 cup
Yam (peeled and cut into cubes)
½ cup
Colocasia (arbi) (peeled and cut into cubes)
½ cup
Raw banana (peeled and cut into cubes)
½ cup
Pumpkin (peeled and cut into cubes)
1 cup
Pointed gourd (parwal) (cut into cubes)
½ cu
Spine gourd (teasel gourd) (cut into cubes)
½ cup
Ridge gourd (turee) (peeled and cut into cubes)
½ cup
Broad beans (sim) (cut into 1’)
¼ cup
Long beans (cut into 1’)
¼ cup
Elephant apple (peeled and cut into pieces)
/ tomato (cut into pieces)
½ cup
Ripe cucumber (peeled and cut into pieces) (optional)
½ cup
Sprouts (kala chana, green gram)
½ cup
Chana dal, kabuli chana
½ cup
Coconut (chopped and shredded)
½ cup
Ginger (grated)
3-4 tbsp
Bay leaf
3-4 no.
Roasted cumin and red chili powder
2 tbsp
Turmeric powder
1 tsp
Jaggery (grated)
1 tbsp
Cumin seeds
1 tsp
Red chili
4-5 no.
for tempering
as needed
as needed

​Method :

  1. Soak chana dal, kabuli chana for 6-7 hours. 
  2. Wash all the vegetables and cut them as mentioned in the ingredients table. 
  3. Take a heavy bottomed pan. Put potato, yam, arbi, pumpkin, chana dal, kabuli chana, turmeric powder, salt, grated ginger and water into it. Cover and cook for 5-10 min on medium heat. Since these vegetables took long time to cook, so cook them first. 
  4. After 5-10 min, add raw banana, parwal, spine gourd, ridge gourd, sim, long beans, ripe cucumber, chopped coconut. Give a qick stir, cover and cook again. 
  5. Once the vegetables are half cooked, add elephant apple along with grated jaggery. Stir, cover and cook till all the vegetables are fully cooked. 
  6. Switch off the flame, add sprouts and mix well. keep aside. 
  7. Heat ghee in a tadka pan for tempering on medium heat. Add bay leaves, red chilies and cumin seeds. 
  8. Once spluttered, pour this over the cooked vegetables immediately. 
  9. Add grated coconut, mix well and cook on low flame for 5 min. 
  10. Switch of the flame, sprinkle roasted cumin and red chili powder. Give a gentle stir and serve this nutritious dish with plain rice / roti !

Notes :
  • Vegetables used for this type of curry totally depends upon choice.
  • Always try to use sprouts.

Hope you have liked the above recipe 😊. If so, then please don’t forget to share it with your friends. 
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