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Ingredient
Pariba Ghanto Tarkari
Introduce
Chef :
Aruna ThaparPariba Ghanto Tarkari
#GA4 #week16 #Orissa
#Post2
#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 added to it. The only vegetables people don’t prefer adding is cauliflower and beetroot. Poi SAAG and raw banana is another nutrients added to it.
Ingredient
Food ration :
4 servingsCooking time :
40 minutes
1/2 tsp
mustard seeds
4-6
garlic cloves
2-3
green chillies
1/2 bowl
Chana dal
1 1/2 cup
water
1/2 tsp
turmeric powder
to taste
salt
1
carrot
1/2 bowl
poi saag
1
potato
2 tbsp
cooking oil
1/2 tsp
cumin seeds
1
onion
1 tsp
ginger garlic paste
1
Tomato
1/2 tsp
cumin seeds powder
1/2 tsp
coriander seeds powder
1/2 tsp
garam masala
Cooking instructions
* Step 1
Grind mustard seeds, garlic and green chilli to a smooth paste and keep aside for half an hour to reduce bitterness of mustard seeds.
* Step 2
Wash and Soak chana Daal for an hour. Then drain water and put dal in pressure cooker with water, salt and turmeric powder and pressure cook till 2 - 3 whistles and keep aside.
* Step 3
Wash all vegetables and chop in cubes of equal size.
* Step 4
Wash and roughly chop poi SAAG.
* Step 5
Heat oil in a karahi. Add cumin seeds and mustard seeds and when they splutter add onions and saute for 1 minute. Add ginger and garlic paste and saute for 2 minutes.
* Step 6
Add tomato puree and mustard paste. Mix well. Add all dry masale and mix well.
* Step 7
Add chopped vegetables. Poi SAAG and 1&1/2 bowl water and mix. Cover the lid and cook for 15 minutes.
* Step 8
Add boiled chana dal and mix and cook for 1 minute. Switch off the flame.
* Step 9
Serve hot with chapatti or rice.
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1. Start Small
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