Oriya Ghanta Tarkari – Mixed Vegetable Curry Local to Odisha


by: Flavours Unlimited

ndian Cuisine or Indian Food or Indian thali always has a balance diet to offer. When you order thali in any restaurant, you are offered with 5 or 6 different kind of vegetable dishes to make a proper meal. However, in your day to day routine, it becomes difficult to prepare an entire meal everyday in your kitchen. Hence, most regions in India have come out with their special mixed vegetable curry to compensate the above in some way. It could either be Ghanta from Odissa, Aviyal from Kerala, Undhiyun from Gujarat, Sindhi Sai bhaji , Navratan Korma , Vegetable Jaipuri etc. Pariba Ghanta is one of the yummiest curry from the state of Odissa. It is cooked in very less oil, not very spicy , very nutritious owing to the different kind of vegetables and sprouts added to it. The only vegetables people don’t prefer adding is cauliflower and beetroot. You can add other vegetables like raw papaya, pointed gourd or parwal and suran. I didn’t get any. Hence, I have skipped them.


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serves: 4

Ingredients Quantity

200 g medium Pumpkin Cut into size cubes

2 medium Potato Peeled and cut into size cubes

10 inch - 12 Barbatti or beans cut into 1 long

1 big Carrots peeled and cut into smal size cubes

2 small brinjals cut into half

3 medium to 4 Raw Banana peeled and cut into size cubes

6-7 Tendli cut into half

200 grams small Yam cut into size pieces

50 grams Matki

50 grams Sprouted Kala Chana

50 grams Sprouted Green Moong Daal

1 big Onion finely chopped

2 Tomato finely chopped

1 tbsp Ginger Garlic Paste

1/2 cup Grated Coconut

1 tbsp Mustard oil

1/2 tsp Mustard seeds

1/2 tsp Cumin Seeds

1/2 tsp Fennel Seeds

1/2 tsp Fenugreek seeds

1/2 tsp Kalonji or Onion seeds

2 Dry Red Chili

1 Green chili slit into half

1 tsp Turmeric Powder

1/2 tsp Roasted and Powdered Cumin Powder

1 tsp Garam Masala

1/2 cup leaves Chopped Coriander

Salt To taste

1 tsp Sugar

Nutrition Facts
Oriya Ghanta Tarkari – Mixed Vegetable Curry Local to Odisha

Servings Per Recipe: 4

Amount per Serving

Calories: 404

  • Total Fat: 8.5 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 82.3 mg
  • Total Carbs: 80.3 g
  •     Dietary Fiber: 11.3 g
  •     Sugars: 21.4 g
  • Protein: 8.6 g

how is this calculated?

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1.  In a pressure cooker, add all the vegetables except onions and tomatoes.

2.  Add the 3 different vegetables, 1/4th cup of water, salt and turmeric powder.

3.  Put the lid on and pressure cook till you hear 1 whistle.

4.  Take the gas off immediately. Or else, you vegetables will turn into a paste.

5.  Heat mustard oil in a kadai on high till it reaches boiling point.

6.  Add all the seeds, red chilies and green chilies.

7.  Add ginger garlic paste and cook for a minute.

8.  Add chopped onions and cook till brown.

9.  Add chopped tomatoes and cook for 4-5 minutes.

10.  Add the cooked vegetables, sugar, garam masala and grated coconut.

11.  Mix gently. Cover and cook for 7 to 8 minutes on medium to high flame.

12.  Add chopped coriander leaves. Mix well and serve hot with rice or roti or paratha.

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