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Chhanka Tarkari | Odia Mix Veg

a semi-dry masala dish using some assorted fried vegetables, a must for any special celebration in Odia households.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course, Side Dish
Cuisine Odia
Servings 4


  • 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


  • 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 !


  • 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.
Keyword Gluten free, MIx veg Curry, vegan