Komola Ghugni (Orange Ghugni)

Name: Komola Ghugni (Orange Ghugni)
Total time: 2700 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 100 gm cheekpeas; 1 Orange; 2 Onions; 1 tomato; 2 green chilies; 1 potato; 4 cloves garlic; 1 spoon ginger paste; 1 spoon cuming powder; 1 spoon Coriander powder; 1/2 spoon red chili powder; 1/2 spoon turmeric powder; 1/2 cup water; as per taste Salt; As needed Mustard oil for cooking

Lipika Das @cook_24655729

Chennai

#GA4
#week26

Traditional ghugni always cooked with cheekpeas. We can add chicken and egg too, for non veg ghugni. Today I just try with orange . And dish gives a nice aroma of orange with a slight sour tastes. Ghugni always goes well with puri/ roti/ naan/ paratha etc..

#GA4
#week26

Lipika Das @cook_24655729

Saved

Ingredients

45 minutes

1 serving

100 gmcheekpeas
1Orange
2Onions
1tomato
2green chilies
1potato
4 clovesgarlic
1 spoonginger paste
1 spooncuming powder
1 spoonCoriander powder
1/2 spoonred chili powder
1/2 spoonturmeric powder
1/2 cupwater
as per tasteSalt
As neededMustard oil for cooking

Saved

Steps

45 minutes

1

Squize out the juice from one orange. Boiled the chickpeas and keep it handy.
2

Chopped the potato and tomato. Now griend 1 onion, ginger, chili and make a smooth paste.
3

Now in the onion paste add 1 spoon ginger paste. Then add cumin, Coriander, chili and turmeric powder. Add salt as per taste. Mix all.
4

Then in a kadhai add mustard oil. Once oil heat add 1 chopped onion. Fry onion for sometimes then add chopped potato and tomato. Then add onion paste.
5

Now mix well and cooked for 5 to 10 minutes in a low flame. Then add boiled cheekpeas. Mix well again. Allow the potato to cooked properly. If required add water.
6

Once potato cooked well and water dried then add the orange juice. Again mix well and keep the flame high. Once orange juice dried switch off the flame. Let it cool. Serve with puri or roti.