Ghanta Tarkari

1. 1
   prep · ~15 min

   Prepare the vegetables.

   1.Peel and cube the pumpkin, raw banana, potato, and sweet potato into medium pieces.

   2.Crush the ginger and grate the fresh coconut.

   3.Measure the spices, jaggery, oil, salt, and water.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a heavy pan over medium heat.

   2.Add cumin seeds, bay leaf, and dried red chili.

   3.Let the spices sizzle until fragrant, about 30 seconds.

   4.Add the crushed ginger and cook briefly.

   TIPKeep the heat moderate so the whole spices bloom without burning.
3. 3
   saute · ~4 min

   Coat the vegetables in the spices.

   1.Add pumpkin, raw banana, potato, and sweet potato to the pan.

   2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt.

   3.Mix well so the vegetables are lightly coated in the spiced oil.
4. 4
   boil · ~15 min

   Cook the vegetables until tender.

   Pour in the water, cover, and cook on medium-low heat until all the vegetables turn soft but still hold some shape. Stir once or twice so nothing catches at the bottom.

5. 5
   simmer · ~7 min

   Finish the ghanta.

   Add grated coconut, jaggery, and garam masala. Mash a few vegetable pieces with the spoon, then simmer uncovered until the curry turns soft, lightly thick, and semi-dry.

   TIPMash only part of the vegetables to get the right rustic texture.
6. 6
   serve

   Serve hot with rice or khichdi.

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