Ghanta Tarkari
A hearty mixed vegetable curry with a coconut-and-spice base, traditionally cooked in large batches for feasts, temple bhog and family gatherings in Odisha.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 160 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 6 g
- carbs
- 24 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 160 kcal
Instructions
- 1
Heat mustard oil or ghee (clarified butter) in a kadai (deep pan). Add the panch phutana (five-spice mix) and bay leaf.
- 2
Add all the cubed vegetables and boiled chickpeas.
- 3
Sprinkle in the turmeric and salt. Stir well to coat the vegetables evenly.
- 4
Add a little water and cover with a lid. Cook the vegetables on medium-low heat.
- 5
While the vegetables cook, grind the grated coconut and ginger into a smooth paste.
- 6
When the vegetables are nearly tender, stir in the coconut-ginger paste.
- 7
Simmer for another five to seven minutes so the flavours blend together.
- 8
Sprinkle roasted ground cumin on top just before taking the pan off the heat.
- 9
Check and adjust the salt. Serve hot.
Chef's tips
You can use any vegetables you have at home for this dish, but keep the coconut base. For festive meals, simply scale up the ingredients in a large pan.
Ingredient substitutions
- chickpeas → black-eyed peas
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Adding the coconut paste too early, which overcooks it and dulls the fresh flavour.
- •Cutting vegetables into uneven pieces so they cook at different speeds.
Serving suggestions
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