Kanika's Resturant_Ashmika_03

Steps to Prepare Ghanto Tarkari
Method:
1. For the mustard paste
2. Combine the mustard seeds, garlic cloves and green chillies in a sil batta/khal batta (pestle and
mortar).
3. Grind it to a smooth paste and keep aside for about half an hour to reduce the bitterness of the
mustard seeds.
For the Ghanto Tarkari:
1. To make ghanto tarkari, put all the vegetables except poi saag in a bowl of water to avoid
browning.
2. Pressure cook the chana dal with ¾ cup of water in a pressure cooker for 2 to 3 whistles.
3. Allow the steam to escape before opening the lid. Keep aside.
4. Heat the oil in a kadhai, add the mustard seeds and cumin seeds.
5. When the seeds crackle add the onions and sauté for about 2 minutes or till the onions turn
translucent.
6. Add the ginger-garlic and sauté for 1 minute.Add the tomatoes and sauté for 3 to 4 minutes.
7. Add the half paste and mix well.Add the all the vegetables except poi saag, add salt and mix
well.
8. Add the cumin seeds powder, garam masala, coriander powder, chilli powder and turmeric
powder and mix well.
9. Add 1½ cups of water, add the poi saag, cover with a lid and cook the vegetables for 15-18
minutes till all vegetables are cooked and tender.
10. Add the boiled chana dal, mix well and cook for 1 more minute.
11. Serve the ghanto tarkari hot with steamed rice or chapatis.