Sunday, August 15, 2010

International Ghanta

Don't ask me why the name of the dish! This is what we kids used to call this at home -  'International Ghanta'. Maybe it was all the vegetables that was put in it.

Growing up, I used to hate this being made or served at home. Now I think it is a delicacy and prepare for special occasions. As I was talking earlier, my Sasu had gone to visit relatives. The day she came back, I had made this ghanta and tomato khata and dalma, another typical oriya meal. We all had a nice meal together. And yes one of the few meals that I have cooked in the last few months. I have been enjoying the summer and spending time with the kids after work, no major cooking for me! And yes summer is going to end soon and my sasu will be leaving soon too! Sigh!

This is very similar to another ghanta post, I have. Infact the ingredient list is very similar. The only difference is that this was made with Onion garlic and the taste of the dishes (with or without onion garlic) is way different from the earlier ghanta!

Also sending this ghanta  to Priya's event 'Lets sprout' . And a very Happy Independence day! Don't the colors of the veggies remind you of the Indian flag ?


1/2 cup of thinly chopped onions
1/2 cup of diced Potatoes
1 cup of diced Yellow Pumpkin
1/2 cup of Eggplant cut into large chunks
1/4 cup Yam (or saru)
1/3 cup Green beans (use string beans if you have them)
1/2 cup of diced Carrots
1/2 cup of diced Radish
1/2 cup of cut green papaya
few dried mango pieces (ambula)

1 handful of yellow peas soaked in water (2-3 hours)
2 hand full of chick peas (soak and keep for sprouting the day before)
1 handful of Desi Channa (soak and keep for sprouting the day before)
1 handful of green mung Dal (soak and keep for sprouting the day before)

1 tsp of punch puran seeds
1 table spoon of ginger garlic paste

2-3 tablespoon of fried Cumin powder (if freshly roasted and ground then better)
Fresh Coriander leaves
4-5 Red Chillies

4-5 bay leaves
Turmeric powder to taste
Salt to taste
Oil for cooking (you can use ghee if you want too)
Coconut pieces or shredded coconut (optional) - about handful
Ghee - 2 tea spoon (optional)

How to

Put 2-3 table spoon of oil in a frying pan and put the panch phuran seeds and let them splutter.

Add the bay leaves and the red chillies and fry for 1/2 min. Add the onion and fry until it starts changing color.

Add the vegetables that take time to cook (like papaya and radish first). Also add the sprouts and green and yellow peas. And salt and turmeric powder. Cover and cook for 5 min.

Add the ginger-garlic paste and all all other vegetables (other than eggplant and ambula).

Cover and cook in slow fire for about 45-50 min (depending on the quantity of vegetables). Keep mixing and checking every 3-4 minutes.

When all the vegetables are nearly cooked, add eggplant and cook for a few minutes. Add the ambula and ghee and fried cumin powder and cover after turning off the stove.

Garnish with cut corainder leaves and fresh grated coconut (both are optional) and serve.