Bengali Ghugni

Name: Bengali Ghugni
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup White Matar; 1 big Onion; 1 big Tomato + 1 small Tomato; 1 tbsp Ginger Garlic paste; 3 green chilli; 2 Bay leaf; 1 tsp Cumin seeds; 1/2 tsp Cumin powder; 1 tsp Coriander powder; 1 tsp Red chilli powder; 2 tbsp Oil; Salt as required

Sudipa Gope @Sudipagope

#Dec
#W1

Presenting a popular and an adorable savoury of any Bengali home called GHUGNI.
GHUGNI is a preparation out of dried white / yellow peas ( matar ) which is the base ingredient along with few basic condiments.

It is the most liked snack or side dish in any Bengali household which actually needs no introduction and it goes very well in any occasion or festivals.

#Dec
#W1

It is the most liked snack or side dish in any Bengali household which actually needs no introduction and it goes very well in any occasion or festivals.

Sudipa Gope @Sudipagope

#Dec
#W1

It is the most liked snack or side dish in any Bengali household which actually needs no introduction and it goes very well in any occasion or festivals.

#Dec
#W1

It is the most liked snack or side dish in any Bengali household which actually needs no introduction and it goes very well in any occasion or festivals.

Saved

Ingredients

30 minutes

4 servings

2 cupWhite Matar
1big Onion
1big Tomato + 1 small Tomato
1 tbspGinger Garlic paste
3green chilli
2Bay leaf
1 tspCumin seeds
1/2 tspCumin powder
1 tspCoriander powder
1 tspRed chilli powder
2 tbspOil
Salt as required

Saved

Steps

30 minutes

1

Soak white Matar overnight and then pressure cook for 4-5 whistles by adding sufficient water + salt + chopped Tomato and keep aside. Let pressure release by own.
2

Assemble ingredients
3

In moderately heated pan add oil, add cumin seeds + dry red chilli + bay leaf and allow to crackle, then add onion and sauté till translucent, then add ginger garlic paste and sauté till rawness goes off. Then add tomatoes and sauté for few seconds, then add all spices and fry till spices leaves oil, then add boiled peas along with water and give a nice boil. It should be semi dry gravy, so add water as required.
Ghugni is done.