Odia Style Ghanta Tarkari(Mix Curry)

Cooking Time: 30 Min
Ingredients

1. Amurta Bhanda (Papaya)- 200 gm
2. Beans – 80 gm
3. Sajana Chhuin( Drumstick)- 60 gm
4. Baigana(Brinjal, Eggplant)- 175gm
5. Janhi( Ridge Gourd)- 130 gm
6. Bandha Kobi( Cabbage)- 150 gm
7. Mati Aloo(Yam) – 100 gm
8. Kakharu( Pumpkin)-100gm
9. Moola( Radish)- 100 gm
10. Barbati( Runner Beans) -100 gm
11. Aloo( Potato) -150 gm
12. Tomato – 100gm
13. Piaja ( Onion)- 100g
14. Kabuli Chana( Chick Peas)-50 gm
15. Nadiya(Coconut) – 25 gm
16. Dhania Patra (Coriander Leaves, Cilantro)- 25 gm
17. Ada (Ginger) – 25 gm
18. Rasuna(Garlic) – 25 gm
19. Refine Tela (Refined Oil) – 100 gm
20. Haladi Gunda (Turmeric Powder)- 1 tsp
21. Pancha Phutan ( Pancha Phoran)- 4 tsp
22. Sukhila Lanka (Dry Chili) – 1 or 2( as per taste)
23. Teja Patra( Bay Leaf)- 2 pcs
24. Tarkari Masala Powder( Curry Powder) – 2tsp
25. Lanka Gunda( Chili Powder)- 1tsp
26. Luna( Salt) – as per taste

Method:

1. Cut the vegetables after thoroughly washing them. 
2. Boil all the pulse seeds after soaking them in water for about 8 hrs. 
3. Make a paste of onion, ginger, and garlic. 
4. Fry cumin seeds and red chilies in a pan and then make rough powder of the same. 
5. Boil all the cut vegetables, pre-boiled seeds, coconut pieces. Add salt, turmeric powder, bay leaves. 
6. Take a tablespoon of oil in another pan and put it on medium flame. Add ½ teaspoon each of cumin seeds and mustard to it. 
7. When mustards start cracking add the paste of onion, garlic and ginger and stir well. 
8. After the paste turns golden brown, add the boiled mixture of vegetables etc. and stir continuously. Put the pan on low flame for 3 to 4 minutes.
9.  Add the cumin seeds and red chilli powder to the pan and stir well. 
10. Now your Ghanta is ready to be served.