To begin the preparation of Oriya Style Ghanta Tarkari, soak the kala chana for 3 to 4 hours, preferably overnight.

Wash the green moong beans and soak overnight in enough water. Drain the water and clean properly. Wet a clean cotton cloth and wring excess water from it. Tie the moong daal in the cloth and keep it covered in a container for a day. When you open it , you should be able to see sprouts coming from it.

Dry roast 1 tablespoon cumin seeds and 4 to 5 dry red chilies, cool and grind to a fine powder and keep aside.

Wash and cut the vegetables. In a heavy bottomed vessel, add the potatoes, yam, colocasia, pumpkin, sweet potato, radish, kala chana along with 1 cup water, turmeric powder, salt, bay leaf, grated ginger and cook. Since these vegetables take long time to cook, you need to cook them first.

After 5 minutes, add the rest of the vegetables and the chopped coconut, cover and cook on medium heat. You do not have to add more water as many of the vegetables will start releasing their own water.

Once the vegetables are half done, add the elephant apple and the powdered jaggery and cook till all the vegetables are cooked perfectly. If you do not have elephant apple, you can add raw mango or tomatoes also. Remove from heat. Add the sprouted moong to it.

In a pan, heat the ghee and add the red chillies and cumin seeds, once it starts to splutter, add the roasted cumin and red chilli powder to it and immediately pour this over the cooked vegetables. Add the grated coconut, mix well and cook on low flame for 4 to 5 minutes.

Serve the Oriya Style Ghanta Tarkari hot with phulkas or steamed rice.