Odisha

Ghanta tarkari

A medley of vegetables and white peas, slow cooked with ginger and coconut. Temple style.

60 minTime

6 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.

Make it your way

Grandma's wayEvery vegetable welcome, onions not invited.

The original

247kcalsame

6 gproteinsame

8 gfibresame

60minutessame

Ghanta tarkari, temple style.

Per serving, worked out from the ingredient table.

Dried white peas⅓ cup, soaked overnight

Pumpkin1½ cups cubes

Raw banana (green plantain)1, cubed

Potato1 large, cubed

Elephant foot yam1 cup cubes

Brinjal (eggplant, aubergine)1 small, cubed

Green beans1 cup, cut

Fresh grated coconut¼ cup

Ginger4 cm, ground

Cooking oil (vegetable oil)2 tbsp

Ghee2 tsp

Panch phoron1 tsp pancha phutana

Bay leaf (indian bay leaf)2

Turmeric (ground turmeric)½ tsp

Cumin powder (ground cumin)1 tsp

Kashmiri chilli powder1 tsp

Sugar1½ tsp

Saltto taste

Water1¼ cups

5 steps

1Pressure cook the soaked white peas for 4 whistles and let the pressure release naturally.
2Heat oil and temper pancha phutana and bay leaves. Add yam, raw banana and potato and fry for 5 minutes.
3Add pumpkin, brinjal, beans, ginger, turmeric, cumin and chilli powder and salt. Stir and add water.
4Cover and cook until all vegetables are tender and some pumpkin breaks down.
5Add the peas, coconut and sugar. Cook 5 minutes, finish with ghee.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.