ODIA GHANTA
DUTIBANA GHANTA (MIX VEG)(DUTIBAN SPECIAL)
DUTIBANA GHANTA (MIX VEG)(DUTIBAN SPECIAL)
INGREDIENTS
- Pumpkin -500gm
- Potato -100gm
- Brinjal(eggplant) – 150gm
- Papaya -200gm
- Ash gourd- 100gm
- Cucumber ripe -50gm
- Colocasia (Arbi) (Saru) -100gm
- Black-eyed pea (Lobia) -100gm
- Radish -100gm
- Rich gourd -150gm
- Yam (Mati aloo) -100gm
- Elephant apple (Ouu) -200gm
- Legume sprouted =1cup
- Coconut chopped -¼ cup
- Onion sliced -2
- Ginger paste -2tsp
- Garlic paste – 2tsp
- Panch phuran -1tsp
- Red chili dry – 2
- Turmeric powder -1tsp
- Red chili powder -1tsp
- Bay leaf -2
- Garam masala powder – ½tsp
- Coriander leaves chopped -2tbsp
- Roasted red chili & cumin powder -1tsp
- Oil -3tbsp
- Salt to taste
METHOD
- Peel of the skin and cut all the vegetables except brinjal and elephant apple, wash them and keep in a bowl
- Cut the brinjals and dip in water in another bowl. Peel of the elephant apple and wash it.
- Heat little oil in a pan. Add all the vegetables and sprouted legumes except brinjal.
- Add turmeric powder, salt and half cup of water. Mix well and cover with a lid.
- When it is half cooked, add brinjals and crushed elephant apple. Mix well and cover it, Allow it to be cooked fully in medium flame.
- Take another pan. Heat oil, add panch phuran, dry chili and bay-leaf. let it crackle.
- Add onion and cook till the onion becomes golden colour.
- Add red chili powder and ginger garlic paste and fry the spices till it is cooked.
- Now add boiled vegetables. Add garam masala, roasted chili and cumin powder. Mix well. Cover it with lid 3-4 minutes.
- Switch off the burner. Garnish with chopped coriander leave.
- Serve hot or cool.
MIX VEGETABLE (Ghanta)
MIX VEGETABLE GHANTA(Without Onion & Garlic)
Ingredients:
Vegetables
- Pumpkin-250
- Sima- 100 g
- Beans- 100 g
- Brinjal-2
- Raw plaintain-01
- Drumstick-02
- Cabbage-200 g
- Tomato-1
- Potato-1 medium siz
- Soaked Chana dal – ½ cup
- Spinach chopped – ½ cup
- Ool kobi (ganth gobi)-01
Condiments
- Cinnamon (Dal chini) – 2 inch
- Poppy seeds (khas khas) – 1 tsp
- Mustard seeds– 1 tsp
- Cumin seeds(jeera) – 2 tbsp
- Fennel seed – 2 tbsp
- Black pepper – 8
- Fenu greek (methi) – 1 tsp
- Red chilly whole – 2
- panchfuran – ½ tsp
- Bay leaf- 1-2
- Turmeric powder – ½ tsp
- Vegetable oil/ghee – 2 tsp
- Red chilly powder-1tsp
- Salt to taste
For garnishing
- Grated coconut
- Chopped coriander
Method
- Cut all the vegetables but keep raw plantain, brinjal, drumstick and spinach separate from rest of the vegetables.
- Take mustard seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, black pepper, khas khas and dalchini in a cup and soak it for some time and then make paste out of it.
- Dry roast 1 tablespoon jeera, 1 tablespoon fennel seed and methi in a kadhai and then make a powder out of it.
- Take oil/ghee in a kadhai and heat the oil. Put red chilly, bay leaf and pach furan, when it crackle, put Pumpkin, Sima, Beans, Cabbage, Ool kobi, Potato and Soaked Chana dal . Add Salt, turmeric powder, Red chilly powder and cover it. When it is half cooked add brinjal, raw plantain, drumstick and chopped tomato. Mix properly and then cover it for 2 minutes. After 2 minutes add masala paste and cover it to cook fully.After some time add spinach and mix well.
- Add dry roast powder and mix properly .
- Garnish with grated coconut and coriander leaves.
- Your mix vegetable ghanta without onion, garlic and ginger is ready.
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