Ghugni is a popular snack in East India (Bengal, Orissa, Bihar, Assam). It is traditionally served for late breakfasts or evening snacks with puffed rice. But I find it equally yummy with roti, bread and rice. It's speciality are the dried yellow/green peas with which it is cooked and has a lot of gravy.
Ingredients :
Dry white peas : 1/2 cup
Dry green peas : 1/2 cup
Potato : 2 (medium)
Onion : 2 (medium)
Ginger-garlic paste : 2 tbsp.
Tomato : 1 (medium)
Green chilli : 1 (slitted)
Turmeric powder : 2 tsp.
Kashmiri Red chilli powder : 2 tsp.
Cumin seeds : 1 tsp.
Dry red chilli : 1 (whole)
Bay leaves : 2
Cloves: 2 or 3
Cardamom : 2 or 3
Cinnamon : 1
Sugar : 1 tsp.
Salt to taste
Oil : 3 tbsp.
Tamarind juice : 3-4 tbsp.
Fresh coriander leaves for garnishing
Method :
Soak the dry peas overnight in about 4 cups of a water in a large container. Boil the soaked peas with some salt till soft. Alternately pressure cook the peas till they are soft ( I think 4-5 whistles).
Dry roast cumin seeds and whole red chilli until they are light brown and immidiately grind them just like a fine powder.
Take a small ball of tamarind pulp and soak in 4 tbsp. of hot water for 5 mins. Then squeeze the pulp and you will get the tamarind juice. Keep aside.
Cut the potatoes in small pieces. Heat oil in a pan, fry the potatoes until golden brown and keep aside. In the same oil add bay leaves, cardamom, cloves, cinnamon, when they change their colour then add oinion and fry until golden brown.
Then add ginger-garlic paste, tomato, green chilli and saute until tomatoes get smashy. Now add turmeric powder, kashmiri red chilli powder, sugar, salt and 2 tbsp. water, mix the all masala and cook until oil seperates. Then add the boiled peas and fried potatoes.
Mix well peas and potatoes with the spices, now add 1 cup hot water and let it cook for 5 mins. When the gravy is little thick take it out from fire.
Serve the ghugni in a bowl, sprinkle some sliced onions, roasted cumin-red chilli powder, a spoon of tamarind juice and fresh coriander leaves.
Sending this recipe to "Flavour of Bengal" hosted by Priya
Ingredients :
Dry white peas : 1/2 cup
Dry green peas : 1/2 cup
Potato : 2 (medium)
Onion : 2 (medium)
Ginger-garlic paste : 2 tbsp.
Tomato : 1 (medium)
Green chilli : 1 (slitted)
Turmeric powder : 2 tsp.
Kashmiri Red chilli powder : 2 tsp.
Cumin seeds : 1 tsp.
Dry red chilli : 1 (whole)
Bay leaves : 2
Cloves: 2 or 3
Cardamom : 2 or 3
Cinnamon : 1
Sugar : 1 tsp.
Salt to taste
Oil : 3 tbsp.
Tamarind juice : 3-4 tbsp.
Fresh coriander leaves for garnishing
Method :
Soak the dry peas overnight in about 4 cups of a water in a large container. Boil the soaked peas with some salt till soft. Alternately pressure cook the peas till they are soft ( I think 4-5 whistles).
Dry roast cumin seeds and whole red chilli until they are light brown and immidiately grind them just like a fine powder.
Take a small ball of tamarind pulp and soak in 4 tbsp. of hot water for 5 mins. Then squeeze the pulp and you will get the tamarind juice. Keep aside.
Cut the potatoes in small pieces. Heat oil in a pan, fry the potatoes until golden brown and keep aside. In the same oil add bay leaves, cardamom, cloves, cinnamon, when they change their colour then add oinion and fry until golden brown.
Then add ginger-garlic paste, tomato, green chilli and saute until tomatoes get smashy. Now add turmeric powder, kashmiri red chilli powder, sugar, salt and 2 tbsp. water, mix the all masala and cook until oil seperates. Then add the boiled peas and fried potatoes.
Mix well peas and potatoes with the spices, now add 1 cup hot water and let it cook for 5 mins. When the gravy is little thick take it out from fire.
Serve the ghugni in a bowl, sprinkle some sliced onions, roasted cumin-red chilli powder, a spoon of tamarind juice and fresh coriander leaves.
Sending this recipe to "Flavour of Bengal" hosted by Priya
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