Ghanta - Appetizers, Snacks & Sides Recipe

Ingredients

• 2 medium sized potatoes, peeled and cut into large cubes (Aloo)
• 50 g yellow pumpkin, cut into large cubes
• 50 g arum / arbi (Oriya: sari), peeled and cut into quarters
• 50 g any form of yam (e.g. ‘desi Aloo’), cut into large cubes.
• 50 g parwal (Oriya: Potala). Cut into 3 pieces.
• 2 tomatoes chopped
• 5 -6 Indian beans / lima beans (Oriya: Simba), cut into 1/2 inch pieces.
• 7 French beans
• 4 long beans (Oriya: Jhudunga)
• 1 brinjal (aubergine/eggplant) (Oriya: Baigana), cut into large cubes
• 1 cup mix of pulse seeds soaked overnight in water (chickpeas, dried peas and Indian beans seeds)
• 1/2 tbsp turmeric powder
• 1 medium sized ginger
• 5 cloves of garlic
• 1 medium sized onion, chopped
• 2 bay leaves
• 1 tsp cumin seed
• 1/2 tsp mustard seed
• 4 dried red chillies
• 1/2 cup freshly coconut, cut into small cubes
• 1 tsp refined cooking oil
• salt to taste