Nuakhai festival, literally meaning ‘new food’, is observed to welcome the new rice of the season. This is the most important social festival of Western Odisha and is marked by preparing traditional dishes. The festival is seen as a new ray of hope, especially by the agrarian community, and is held on the day after Ganesha Chaturthi.
To celebrate the occasion, Ootkal created a delicious platter with some of Nuakhai’s most famous dishes, like Ghaanta, Makhan Saag otherwise known as Kakharu Saga and Aambila. Interestingly, one of the most unique ingredients used is Bamboo shoot! We are sure that piqued your interest. As the Goddess Samaleswari is worshipped on this day, usually the meal that is prepared is free of any onion or garlic. Go ahead and try these simple, healthy and culturally rich dishes on the occasion of Nuakhai!
Ghaanta
Ingredients
- Potato- ½ cup
- Boiled white horse gram- ½ cup
- Raw banana – 1 cup
- Beans, sautéed- 1 cup
- Pumpkin/ kakharu – 1 cup
- Pointed gourd/ potala- 1 cup
- Eggplant/ Brinjal- 1 cup
- Carrot- ½ cup
- Spiny gourd/ kankada- ½ cup
- Ridge gourd/ janhi- 1 cup
- Cucumber- 1 cup
- Ginger- 2 small pieces
- Green chilies- 3
- Roasted cumin, coriander, garam masala powder- 4 tsps
- Red chili powder- 1 tsp
- Turmeric powder- 1 tsp
- Vegetable oil- 2 tbsps
- Mustard seeds- 1 tsp
- Cumin seeds- 1 tsp
- Bay leaf- 1
- Dry red chilies- 2
- Sweetened grated coconut
- Salt
- Water
Note: Dice the vegetables as shown in the video (size can vary as per your preference)
Add Asiatic yams (Desi aloo) and Taro root (Saaru) for a more traditional flavor
Procedure
- Add 1 glass of water to the kadai
- Add turmeric powder
- Add 1 tsp salt
- Mix well
- Add potato
- Add boiled white horse gram
- Cover for 7-10 mins
- Add raw banana
- Add sautéed beans
- Cover for 5 mins
- Add pumpkin
- Add pointed gourd
- Add egg plant/ brinjal
- Add carrot
- Add spiny gourd
- Add ridge gourd
- Add cucumber
- Add half glass of water
- Add crushed ginger and green chilies
- Mix well
- Cover for 10 mins
- Add roasted cumin, coriander and garam masala powder
- Add red chili powder
- Cover for 10 mins
- Add ½ glass of water- 1 glass
- Cover for 5-7 mins
- Mix well
- Remove and keep aside
For the tempering
- Add vegetable oil
- Add mustard seeds
- Add cumin seeds
- Once it splutters add the bay leaf
- Break the red chilies into half and add
- Add the veggies
- Cover for 5 mins
- Add sweetened grated coconut
- Mash with the back of the spatula
- Turn off the stove
- Ghaanta is ready
Makhan Saag/ Kakharu Saaga
Ingredients
- Pumpkin, diced- 1 cup
- Ridge gourd/ janhi, diced- 1 cup
- Kakharu saga/ pumpkin leaves, chopped- 2 cups
- Vegetable oil- 2tbsps
- Mustard seeds- 1 tsp
- Dry red chilies- 2
- Karadi/ bamboo shoot- 1/4thcup
- Milk- 1 cup
- Sugar- 1 tsp
- Salt
- Water
Procedure
- Add 3/4thglass of water
- Add ½ tsp salt
- Add pumpkin
- Add ridge gourd/ janhi
- Add pumpkin leaves/ kakharu saga
- Mix well
- Cover for 10-15 mins
- Remove and set aside
For tempering
- Add vegetable oil
- Add mustard seeds
- Break the red chilies into half and add
- Add karadi/ bamboo shoot
- Add the boiled pumpkin leaves
- Add milk
- Mix well
- Add sugar
- Mash with the help of a potato masher
- Turn off the stove
- Makhan saag or kakharu saga is ready
Aambila
Ingredients
- Raw papaya- 1 cup
- Cucumber- 1 cup
- Pumpkin- 1 cup
- Egg plant/ Brinjal- 1 cup
- Sautéed okra/ ladies finger- ½ cup
- Dry pickled mango/ Aambula -1
- Bamboo shoot/ Karadi – 1/4thcup
- Plain Greek yogurt/ curd- 1 bowl
- Gram flour/ besan- ¼ th cup
- Red chili powder- 1 tsp
- Vegetable oil- 3 tbsps
- Phutana/ Panch phoran- 1 tsp
- Turmeric powder- 1 tsp
- Dry red chilies- 3
- Curry leaves- 15-20
- Coriander leaves
- Salt
Note: Dice the vegetables as shown in the video (size can vary as per your preference)
Procedure
- Add 2 glasses of water
- Add 1 tbsp salt
- Add turmeric powder
- Add raw papaya
- Add cucumber
- Cover for 5 mins
- Add pumpkin
- Add eggplant/ brinjal
- Cover immediately for 10 mins
- Add the gram flour to the curd and mix well
- Add equal amount of water to the mixture
- Pour the mixture into the kadai
- Stir continuously or the curd might curdle
- Add sautéed okra
- Add red chili power
- Let it boil for few (4-5) mins
- Remove and set aside
For the tempering
- Add vegetable oil
- Add panch phoran/ phutana, let it splutter
- Break the red chilies into half and add
- Add curry leaves
- Add the soup
- Let it boil for few (3-4) mins
- Add chopped coriander leaves
- Turn off the stove
- Aambila is ready to be served
Special thanks to Mrs. Trupti Dash
Naukhai Platter- Ghaanta/ ଘାଣ୍ଟ | Makhan Saga/ ମାଖନ୍ ଶାଗ | Aambila/ ଆମ୍ବିଳ
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