Chhanka Tarkari | Odia Mix Veg
a semi-dry masala dish using some assorted fried vegetables, a must for any special celebration in Odia households.
Ingredients
- 1 cup Potato (cubes)
- 1 cup Pumpkin (cubes)
- 1 cup Carrot (cubes)
- 1 cup Cauliflower (medium florets)
- 1 cup Been (1 inch chopped)
- 1 cup Capsicum (cubes)
- 1 cup Pointed gourd (potala/parwal) (cubes)
- 1 cup Drumstick (2 inch)
- 1 cup Yam (cubes)
- 1 cup Paneer (cubes)
- ¼ cup Peanut
- Badi (dry lentil dumpling) few
- 3-4 no. Onion (finely chopped)
- 2 tbsp Ginger-Garlic paste
- 2 no. Tomato (finely chopped)
- 8-10 no. Cashew nuts
- 2 tbsp Charmagaz (melon seeds)
- ½ tbsp Red chili powder
- 1 tsp Turmeric powder
- 2-3 no. Whole red chili
- 1 inch Cinnamon
- 1 no. Bay leaf
- 2-3 no. Clove
- 1 no. Black Cardamom
- Coriander leaf (finely chopped) for sprinkling
- Oil as needed
- Salt as needed
Instructions
- Soak charmagaz and cashew in a small bowl with enough water. Keep aside.
- Now heat oil in a deep pan over medium heat.
- When oil is hot, fry all the chopped vegetables in batches and keep on a plate lined with tissue paper.
- After that, fry the paneer cubes followed by badis and transfer to the plate.
- Now, to the same pan add bay leaf, cloves, black cardamom, whole red chilies, cinnamon stick and allow to splutter over low-medium heat.
- Then add chopped onions and saute till translucent.
- Meanwhile make a fine paste of soaked cashews and charmagaz, keep aside.
- Now add ginger-garlic paste, chopped tomatoes and saute everything till raw smell goes away and everything looks little mushy.
- Next add the red chili powder, turmeric powder and saute for few seconds.
- Add the cashew-charmagaz paste and saute till oil starts to separate from the masala.
- At this point, add all the fried vegetables and gently mix everything.
- Now add the fried paneer cubes, peanuts and again give a gentle mix.
- Pour 1/2 cup water, cover the pan and allow to cook for 4-5 minutes over low-heat.
- When the vegetables are well cooked, turn off heat and add some fried badis.
- Sprinkle some chopped coriander leaves and serve as a side dish with steamed rice, paratha, poori etc !
Notes
- We don't like the peanuts to be fried. So I have added the peanuts to the curry directly. If you want, then first fry the peanuts and then add.
- Kasoori methi can be used instead of coriander leaves here.
- Choose any vegetables as per choice. But always cut all the vegetables into similar shapes which makes the cooking process faster.
- Adjust the spiciness as desired.