Name: Ghantho Tarkari recipe by Uma Agarwal at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Potato- 2big sized; Pumpkin - 250gm; Eggplant - 4 medium sized; Snake gourd (turai) - 2 big sized; Pointed gourd (parwal) - 8; Elephant Apple - 250gm 1/2 medium sized; Colosacia (arbi)- 100 gm; Sugarcane - 6 inch; Drum stick - 2; White gourd (pani kakharu)- 250gm; Yellow cucumber - 250 gm; Raw Banana- 2; Slipt green gram (hara moong)- 100 gm; Brown chickpea (Chana) - 100gm; White chickpea (kabuli chana) - 50gm; Coconut - 1/2, grated; Tomatoes - 4; Green chilli - 8; Ginger- 1inch; Jeera - 1 tsp; Dhaniya powder - 6 tsp; Haldi- 1/2 tsp; Lal mirch powder - 2 tsp; Garam Masala - 1 tsp; Salt to taste; Roasted jeera powder - 1 tsp; Coriander leaves to garnish; Oil to saute the masala

ABOUT Ghantho Tarkari RECIPE

Ghantho is an Odia dish. It is made is almost every house in Odisha on the next day of Dwitya occasion. Its full of vitamin and protein. A best way to feed all variety of vegetables n pulse to the entire family.

Ingredients Serving: 6

Potato- 2big sized
Pumpkin - 250gm
Eggplant - 4 medium sized
Snake gourd (turai) - 2 big sized
Pointed gourd (parwal) - 8
Elephant Apple - 250gm 1/2 medium sized
Colosacia (arbi)- 100 gm
Sugarcane - 6 inch
Drum stick - 2
White gourd (pani kakharu)- 250gm
Yellow cucumber - 250 gm
Raw Banana- 2
Slipt green gram (hara moong)- 100 gm
Brown chickpea (Chana) - 100gm
White chickpea (kabuli chana) - 50gm
Coconut - 1/2, grated
Tomatoes - 4
Green chilli - 8
Ginger- 1inch
Jeera - 1 tsp
Dhaniya powder - 6 tsp
Haldi- 1/2 tsp
Lal mirch powder - 2 tsp
Garam Masala - 1 tsp
Salt to taste
Roasted jeera powder - 1 tsp
Coriander leaves to garnish
Oil to saute the masala

Instructions

Soak the pulse (slipt green gram, white chickpea, brown chickpea) in water overnight
Cut all the vegetables (potatoes, yellow cucumber, pointed gourd, snake gourd, pumpkin, drum stick, raw banana, eggplant, colocasia).
Add all the vegetables into a pressure cooker along with the soaked pulses, except elephant Apple and tomatoes. Pour water, salt and turmeric. Pressure cook these vegetables for 10-15 mins) around 6-8 whistles) till they are nicely boiled.
Meanwhile grind green chilli and ginger to make a fine ginger chilli paste.
Dice the tomatoes and keep aside
In a pan heat a little oil about 8 tsp. Add jeera and ginger chilli paste to it and saute for 2 mins
Add diced tomatoes, red chilli powder, dhaniya powder, and saute till oil start leaving the masala.
Add garam Masala to it and saute for 2 more mins.
Till this time the pressure cooker would open up u can mash the cooked vegetables using a pav bhaji masher.
To the vegetables add the cooked masala. And boil it.
Once the vegetables starts boiling add in the grated coconut.
Add in water depending on the consistency you wish your Curry to be.
Garnish with coriander leaves and roasted jeera powder. Pair it with hot rice or plain dosa.

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Sep-18-2017

BetterButter Editorial Sep-18-2017

Hi Uma, Your recipe is currently hidden from public view as it is incomplete. Kindly complete and mention each step and ingredients to prepare this recipe in separate lines. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe. Thanks!