• Moong sprouts 100gr
  • Black Chana /Bengal gram sprouts 100 gm
  • White peas 100gr
  • Potato/aloo 5-6 (cut into 6-7 pieces)
  • Brinjal/eggplant/ baigana 2 (cut into 6-8 pieces)
  • Raw banana/ kancha kadali 2 (cut into 8-10 pieces)
  • yam /deshi aloo 1 cup
  • Pumpkin/kakharu/ 2 cup
  • Paptia/amurta bhanda 1cup
  • Curly flower 1 (cut big pieces)
  • Optional Old cucumber ¼ cup
  • Beans 8-10 (cut into 4 pince)
  • Coconut ½ scraped & coconut ½ very small pieces
  • Turmeric ½tsp
  • Bay leaves 2
  • Salt to taste
  • Sugar 1 tbsps
  • Water 600ml
  • *you can add any vegetables your chose.
  • * Ingredients for Tempering/tadka/chhunk:-
  • Refine oil ½ cup
  • 6-8tbsp Pancha phutana
  • Red chilies dry 2-3
  • Ginger 1 inch grated
  • Tomato 2-3 large chopped
  • Coriander powder 1 tsp
  • Raw cumin powder 1 tsp
  • Red Chile powder 1 tsp
  • Garama masala powder 1 tsp

Cooking Method of Oriya Veg Curry Ghaanta Tarakari :-

Soak White peas in the water for 8-10 hrs.

After it wash & drain.

Soak the torr dal, Chana dal for 30 minutes in the water.

After it wash & drain.

Cook washed toor dal with doable quintet water in a cooker.

Then add all the processes vegetable, bay leave, turmeric, salt, sugar but (except Curly flower) & till cook a whistle on a medium flame.

Come out the presser now remove the lid.

Tempering/tadka/chaunk of dalama:-

Heat the oil/ghee in a pan; add Curly flower & fry till it tender.

Then keep aside it.

Heat 3-4tbsp oil in same pan; add Pancha phutana & stir till it crackle then add dry red chili, chopped onion stir till 2 minutes.

Then add ginger with garlic crushed & stir it for 2 minutes.

Add chopped tomato & stir till it softer.

After add Coriander powder, raw cumin powder, Red Chile powder, Garama masala powder & stir till it oil begins to separate.

Sauté the masala on a low medium flame.

Add fried curry flower; pour cooked dalma in the pan also cover immediate for 2-3 minutes on a low medium flame.

Turn off the flame. Then sprinkle Cinnamon with cardamom powder & stir it well.

You can use a cup or 100 ml more water.

Now ready to serve.

Recipe by : Laxmipriya Sahoo