It is plain as a pikestaff that the mention of Odia cuisine brings with it the thoughts of Pakhala Machha Bhaja and Puri Pheni. Odia cuisine is often linked with delicious nonveg and tropical dishes. But, there are a plethora of vegetarian dishes that are as delicious and decadent as the nonveg and tropical dishes of Odisha. Enriched with local veggies and spices, Odia veg dishes are absolute favourites in many Odia households. One such vegetarian dish is the Odia Poi Ghanta. Made with Malabar Spinach, some nutritious veggies and spices, Poi Ghanta is delicious and aromatic with varied textures going through every single bite. The versatile flavour profile of the dish has resulted in the non-vegetarian version of the dish too. The nonveg version of the dish is made by adding prawns to it. Are you a fan of Odia delicacies too? Here is the recipe of Poi Ghanta for you to try. 

Preparation time- 10 minutes

Cooking time- 20 minutes

Servings- 4


  • 2 bowls of Poi Saag, stems removed and chopped  
  • 1 bowl pumpkin, chopped 
  • 1 raw banana, chopped
  • 2 potatoes, chopped 
  • 1 eggplant, cubed 
  • 1 bowl beans, chopped 
  • 1 tomato, chopped 
  • 2 tbsp oil 
  • 2 tbsp coriander leaves, chopped 

For the masala paste

  • 1 onion, diced 
  • 1-inch ginger 
  • 7-8 cloves of garlic 
  • 3-4 dry red chillies, deseeded 
  • 1 tsp haldi 
  • 1 tsp garam masala 
  • Salt, as required 

For the tempering 

  • ½ tsp panch phoran 
  • ½ tsp sugar 
  • ½ onion, sliced 
  • 1 bay leaf
  • 1 tsp red chilli powder 
  • 1 tsp kasuri methi 


  1. Add all the ingredients mentioned for the masala paste and grind to a smooth paste by adding water.
  2. Take a kadhai and add a tablespoon of oil. Once it is hot enough, add the chopped Poi Saag. Cook the Saag for about five minutes and remove from heat. 
  3. In the same Kadhai, add another tablespoon of oil along with all the ingredients mentioned for tempering. Once the seeds start spluttering, add the onion slices and saute till they are translucent. 
  4. Next, add the masala paste and cook till the raw smell disappears. 
  5. Add the chopped veggies and the sauteed Saag. Cover and cook till the veggies are cooked properly.
  6. Finally, garnish the chopped coriander leaves and serve.  

You can serve this curry with steamed rice and relish it for lunch.