Palanga Ghadghada Tarkari (Spinach and Veggies Curry)

Name: Palanga Ghadghada Tarkari (Spinach and Veggies Curry)
Total time: 1200 s
Yield: +4 servings
Cuisine: Indian
Ingredients: 2 cups chopped spinach; 1 cup carrot; 1 I/4 cup potatoes; 1 cup radish; 1.5 cup yellow pumpkin; 1.5 cup flat beans (sem); 1 small brinjal chopped; 1 cup chopped tomatoes; 1 Tbsp grated ginger; 2 green chilli; 12-14 urad dal bodi; 1 bay leaf; 1 onion chopped; 1/2 cup boiled kaka chana; For masala; 1.5 Tsp cumin powder; 1 Tbsp coriander powder; 1 /2 Tsp red chilli powder; 1/2 Tsp garam masala powder; Salt as required; 1/2 Tsp turmeric powder; 1 Tsp ponch phutan; 2 Tbsp refined cooking oil; 1 Tsp homemade ghee

Dr.Madhumita Mishra @FoodTalking

Odisha

#Win
#Week3

Palanga Ghadghada Tarkari is a popular and traditional recipe from Odisha in winter. Ghadghada means the sound when the curry boils. This recipe is prepared on the auspicious occasion of "Prathamastami". On this day the elder child of the family is worshipped as an incarnation of the deity. On this days sweets , kheer and palak and veggies curry without (onion and garlic) are offered to Maa Laxmi. On other days of winter this curry can be realised, using onion.

This is a nutritious and delicious recipe with lots of veggies, spinach, boiled kala chana and urad dal bodi.

#Win
#Week3

This is a nutritious and delicious recipe with lots of veggies, spinach, boiled kala chana and urad dal bodi.

Dr.Madhumita Mishra @FoodTalking

Odisha

#Win
#Week3

This is a nutritious and delicious recipe with lots of veggies, spinach, boiled kala chana and urad dal bodi.

#Win
#Week3

This is a nutritious and delicious recipe with lots of veggies, spinach, boiled kala chana and urad dal bodi.

Saved

Ingredients

20 minutes

+4 servings

2 cupschopped spinach
1 cupcarrot
1I/4 cup potatoes
1 cupradish
1.5 cupyellow pumpkin
1.5 cupflat beans (sem)
1small brinjal chopped
1 cupchopped tomatoes
1 Tbspgrated ginger
2green chilli
12-14urad dal bodi
1bay leaf
1onion chopped
1/2 cupboiled kaka chana
For masala
1.5 Tspcumin powder
1 Tbspcoriander powder
1/2 Tsp red chilli powder
1/2 Tspgaram masala powder
Salt as required
1/2 Tspturmeric powder
1 Tspponch phutan
2 Tbsprefined cooking oil
1 Tsphomemade ghee

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Steps

20 minutes

1

At the onset, with 1/4 cup of water soak the masala powder mix. Fry the lentil bodi and set aside. In a pressure cook take all chopped veggies, kala chana, turmeric powder, salt and 1.5 cup of water. Boil for one whistle. Set aside.
2

Heat oil, add ponch phutan and allow to splutter. Add bay leaf, green chilli and chopped onion. Saute till there is no rawness of onions.
3

Add chopped tomatoes and grated ginger. Saute till tomatoes are soft. Now mix the prepared masala powder paste and cook on low flame till the masala separates from oil.
4

Add chopped spinach and cook for a minute. Mix the veggies and boiled chana, cover and cook for two minutes. Garnish with ghee, bodi chura and serve with rice/roti

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Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on December 22, 2022 08:12

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.